Sregeitterste 


meee SCcgaees 
siergereete 





THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 


THE COLLECTION OF 

NORTH CAROLINIANA 

Chapman Kenton Curry 
Library F 

















Bs 


cement 


i} 
ff tipi li aap 1 


RP” lia 
he sh eA) 
% we 


| 
f xe habs. 
aasregt ye tote ager 


SLs 4 tt 
BAIS Ce at an ; 
by ee (ae z cl bi csv oe Kade 


eth be a 2 
‘a OM oy lad a 


fi 
fi ie /} 
f fe oak 
Wace Mh thes Yagh 


Wena ( 
ros gD : 
A eel ices , 

Fh alle Eater gee 


os 


Sas 
* 


* 








Pe hee ANTE OEM PERRI EON 3A WaMNeR CRON MARTIAN TOTO MOURA CMRUC TINE, \oR\Mis ROR MOEA GT 5 | Or Ve > AGRVING , 
‘ 4 ‘ i i \ $ * ’ i i 
a een nee 16 nt 
¥ 4) 
hy 





/ 


™ 


oe mea ‘ 


i: 





io 





Ls i, qebdes, | Orde, ey) Cl bos 
3 52 a teyote, Lage a, ) 








=a ying Pe oe vi a 
add ee nA ce 
AzL Ca Sa a SoA, Ped te, 








CrarAt rte.  . ' 
Fane, [je ey, a 2 IP, = ‘ 





“po 
| a. 

















WO bt Cu, Cee 
ABCA ye TE ae, 












‘Dd 








/e: the. 
1 eae aw, i 1th a pat it ft Colo 


ye % , , ; ' 

4 o as TH A Gos a ribo ae we | 4 ah Land iN 
+! Aly v fi ve: f j f ix \ 
Bp pe el arash calee Parmpe 


oy jah “ny be tq. DD: AP vue Eo A LA curl he 
/ 7 











fee, 


: / 
WE Aa as Le ra ho yt Pe iis, 
» De ih os ) cag fideo 4, bce ‘ ON tu it an. | 
7 ’ f / } 


: nal. Cala, in aden stag 


st 
is 


A 


fat h.., iene, ee ae ete Top tha te 
bro Lote Pee dl 
ts athan, | Sly be sn are < et Berner a 







i) rd) } 

} ‘+ COSY He ANY Vs at re - ee a od 

, ee f Ce. lal all ¢ | 
Ae NN) m 4 [a3 je 

‘ didion " Kuk nr eats 


ag a | whe, Ais 7 ‘ Hk baa Lo oy, Oe 
ffs. "bi 


His lig) eaagor, penn FS 


TAR ie 




















a Rie Paes 








With apronsneat and Oi so sweet, 
It pays all eyes for looking, 


nee Southern wife, as sure as life, 
Can beat the world on cooking. 


“i 
FE mad chicken’ s name she gilds with fame, # 
| For baked’ beans and bread—see Boston ; 
Let who will sigh for arts gone by, 

- This art is not a lost one. 


rene Tye feasted North, [’ ve feasted West, 
“ve starved on foreign menu— 
North Carolina’s cooks of all are best; 
» Come, try the ways that they knew. 
ae | | Mrs W, , 


ae 













-TO OUR PRESIDENT, MRS. R. D. MOSELEY, 
gro WHOSE WISE AND EFFICIENT LEADERSHIP — 
DURING OUR ENTIRE EXISTENCE | 
' ” AS A CIRCLE HAS BEEN DUE. 
IN A GREAT MEASURE ANY SUCCESS 
_ THAT HAS ATTENDED OUR EFFORTS 
_ THIS BOOK IS AFFECTIONATELY DEDICATED. 





& Introduction 


\ 
& 
‘ 
ws 
; 

g] Sent postpaid to any address on 
receipt of sixty cents. Stamps 
taken for amount less than one 

‘3 dollar. Address all orders to 
G Whatsoever Circle, King’s 
be Daughters, W inston-Salem, 
Oi 
SZ 
< 
Sa Fas SP 
ee eae % Ste 
ye rs bal ye e BS bag Te 7 oe 












E, take pleasure in offering to the public the 
fourth edition of the TwIn-City HousE- 
WIFE, it having been revised, and much 
improved by the addition of new receipes. 

This time as before, we have endeavored to se- 
cure recipes which are especially adapted to the 
needs of housekeepers in our own section. They 
are not all original but have been tried and found to 
be reliable, and the signatures appended to them are 
a guarantee of their excellence. _ 

With many thanks to all those who have aided 
us by contributing recipes, and to the public whose 


_ kind reception of previous editions has made a fourth 


one possible, we are, : 
Very truly, 


“WHATSOEVER CIRCLE, KING’s DAUGHTERS 






























Sandwiches and Croquettes os si iile a.) cl Lk: 
Fads and: Omelets) 0 0W se ue, ot 16-17 
SOLIDS ips SY i Lease vio acale ag aaa Wann wraeeat ots glk Ls tlt a mR a 
ONT RR 2 sk ia 'e s Via eign: pecs le loge ete ea A ‘ 


Waters fun MeaanGPISh 6.05) uk. ce esis s vase Mee eee 


Poulry and Gaine, Wages 2... 35). e ee sana eee 

eo Vegetables 0... e nsec tet ett ce eee eee sees. Ren 
* Oe etic and Sod Dressings a) J. < emuaie e 41-44 
Jellies to Serve with Sglads.0s'e\ . hy. autre geelveeuen ose: oie 45 

Pickles and Catsups.. 7... ...8. hist statsee LER Pe Pee 46-48 

Dace ce «: 3'oy eg ena pe "eT att 46-64. 

Ices: and ‘Ice @reams! ..f4ay ae eee 53-57 

Puddings ‘atid Sauces... 3440s wane Bt ral by AG 58-61 


Pies and CustardS? 3.42 ./0))).:. ss 90 eee neem 62-64 





Icings and Fillings ¥. +. 02... +4 -: 7 Samy s geenenies aK: 
Smadeakes clive ne sa oio aca, a Shee OTT RN Ear anager 74-75 


Candies. ie ie ei 28 $s a eos ROP Oee 





Food for the Sick. ¢ .9/20) 5.55)... 5. td ae » «80-82 
i Pm Ravctages | kei sea e's hh ec Le pees e+ 83-84 — : 
“aaa BvLiscellaneaus ,:r¢..'. sis 5's seis}... GMMR be Ray 4 ly old ea ie a 


MynO wn Recipes iiegasi hiniig 323 Wis isih- b's ade 7-99" a ea 


me 





















Baking Powder ‘ 


Take o1 pound of cream tartar and one-half pound of soda 
and mix with a. even pint of flour. Rub through a sieve three or 
t in tin cans and keep ina dry place. Use three 


four times, | 
teaspoons {0 one quart of flour.—J7iss Augusta Watkins. 










Baking Powder Biscuit 


One pint of flour, one tablespoon of lard, one teaspoon of 
baking powder, anda a little salt. Make into a soft dough with 


water or sweet milk, but never with both. Bake in a quick oyen. | 
—Mrs. P. W. Crutchfield. ; 


; Beaten Biscuit 


Put one and one-half teaspoons full of salt into a quart and a 
half of finest flour. Sift twice and mix thoroughly with a teacup full 
of lard. Moisten with ice water, which add slowly until a stiff 
dough is formed; knead until the dough blisters, then roll out to 
the thickness of about one-half inch, cut with a small cutter and tht 
bake in a steady, strong oven.—4/s. L, A. Vaughn, , : 


] ! Buttermilk and Soda Biscuit 


One quart of flour, one-third teaspoon of salt, one level tea- 
spoon of soda, two level teaspoons of baking powder, lard the size 


-*. of a hen’s egg, and buttermilk to make a soft dough. 
—Mrs. G. W. Coan. 


Cream Biscuit 





One quart of flour, one tablespoon of white sugar, a little salt, 
one teaspoon of soda and two of cream tartar. Mix well together . 
and wet with pure cream, making moist enough to roll, kneading 
as little as possible. If too wet they will not be crisp. Roll rather 
thin, cut and bake. When equal parts of white and Graham flour we 


are used this closely resembles the Graham wafers we buy. 
—Mrs. Ei. J. Lott. 


Tea Biscuit 





Sift one quart of flour with one teaspoon of salt, ‘and three 
rounding teaspoons of baking powder. Into this rub one large table- . 
spoonful of lard until it is of the consistency of corn meal, then Se / 
f add just enough sweet milk to make a dough easily handled; roll | 
ei out half-inch thick, place in greased pan and bake for about fifteen 
‘ minutes in very hot oven; brush with yolk of egg and milk, return 
to oven to glaze.—/Ziss Ella Hinshaw. 


Bread Fingers 


Cut bread in slices lengthwise the loaf. ‘Trim off the crusts 
and cut each slice into strips one inch wide and five inches long. 
Put in stove and brown. Serve with soup or salad. 


Bread Sticks 


Take light bread when it is light enough to mold and form 
into rolls about the size of a lead pencil. Put into a greased pan, 
let rise for about half an hour, brush over with warm water and 
bake about fifteen minutes ina hot oven. ~~ 





Su i) 


a, 





+S ——e- 








( 
Corn Bread / 


One pint of meal, a pinch of salt, one-quartes teaspoon of 
soda, one-half cup sour milk,’ warm water to make a soft dough. 
Have griddle well. greased and hot. Make dogh into oval- 
shaped cakes. Place on griddle, pat down thin, and bake on top 
of stove, browning both sides. 


Old- Fashioned Sweet arn Bread | 


Beat the yolks of three eggs with three igblespHamerel of sugar. 
Beat whites separately. Stir in one pint of sweet milk and a. tea- 


spoonful (heaping) of butter. Add one pint of cornmeal, one- 


third pint of wheat flour, three level teaspoonsful of yeast powder, 
one teaspoonful of salt. Sift yeast powder and salt in with meal 
and flour. Bake in quick oven over three-quarters of an hour. 


S40 Bea 


cos 


Graham Bread. 


Dissolve one cake of Fleischman’s yeast in one pint of luke- 
warm water, add to it one cup of luke-warm milk, one teaspoon of 
salt, two tablespoons of molasses, and. one tablespoon of butter. 
Mix well together one cup of sifted wheat flour and one and one- 
half quarts of Graham flour. Sift this into‘the above mixture, stir 
thoroughly and set aside in a warm place to.rise. When.well risen, 
whielf will be in about two hours, turn out on.a well-floured board 

knead for about five minutes. Divide into.two equal portions, 
put in well-greased pans and allow to rise for:6 “one hour. When 
light, bake ina moderate oven from three-quarters: of an hour to 
one hour. Have the oven a little cooler than for white bread. 


Hominy Bread Ne 


Two cups of cold hominy (grits) ,#one cableepamty “ot butter, 


one tablespoon of cornmeal, one-half cup ~ of sweet. milk, three 


well-beaten eggs, salt to taste. Put into-a well-greased; ie dish. 


and bake in a hot oven. Nice for breakfast or tea. 
—Mrs. W. P. Coli. 


ots 


Light Bread. , “eats ss 





ah + 


One teacup mashed potatoes, one tablespoon of lard melted, 
one tablespoon white sugar, salt as you think, one pint~of flour; 
stir this well, then scald with enough boiling water to make 2 a thick 
batter, then put in enough cold water to make it luke-warm ; then 
one teacup of liquid yeast and two quarts of flour (use more flour 


if the dough is too soft). ‘This will make two nice loaves. 
—Myrs. A. C, Vogler, 


Potato Puffs. 


‘Two cups mashed potatoes, one cup of white sugar, one cup 
of yeast, stir in a little flour and let rise—it needs a good deal_of 


heat. When light add three beaten eggs, one cup of -butter or | 


lard (or half of each). salt, and flour. When light, roll it out, cug 
in strips and tie loosely. Lay on baking tin and when slightly 
risen bake ten or fifteen minutes. Moisten the tops with cream 
and sift powdered’ sugar over when baked.—//rs. WV. S. Siewers. 


Rn ti tee 

















eae, 


Bee RAs TOOT Bee 
Ai | 


KS, 


m ) 


- 

a ‘ 
ie 
y) 





argc ee 
THE TWIN-CITY HOUSEWIFE ey 
: ett : 


French Rolls 


One ent sweet milk, six eggs, one cup butter, three-fourths 
cup sugar, one cake yeast, enough flour to make a stiff batter. Let 
it rise over night, knead thoroughly i in the morning and let it rise 
again in the tins. Bake an hour and a quarter in a moderate oven, 


—Mrs. Rufus Dalton 
Rolls 


Soak one-third of a cup of home-made yeast or riffes in warm 
water. Boil one medium-sized potato, mash very fine and one 
cup flour, and one teaspoon each of sugar and salt, scald with water 
the potato was boiled in, making a thick batter. When cool add 
the soaked yeast. It will rise in from one to three hours. To 
make rolls, take one pint of above sponge, three pints of flour, qne 
teaspoon each of sugar and salt, and one tablespoon of lard, finish 
with warm water. Knead well and let rise again. Bake in mod- 


_ erately hot oven.—M/rs. D. Rich. 


Parker House Rolls 


dl 


One quart new milk, one pint luke-warm water, one scant tea- 

cup of butter or lard, one scant teacup of yeast, two eggs, salt and 

_ $weeten to taste; enough flour to make a soft dough (six quarts of 

flour is sufficient). | Work down the dough several times. Rol 

out one-half inch thick and cut with large biscuit cutter. Grease 

each with butter and turn half over. Let it rise and bake in a 
moderate oven.—MVrs. Sheets. 


Egg Rolls 


One pint of flour, one egg, one cup of milk, two teaspoons of 
baking powder, one-fourth of a teaspoon of salt, one tablespoon of 


i butter. Melt the butter, beat the yolks of the eggs very light; add 


the milk, salt and melted butter, then the flour and baking powder 


: and. white of eggs beaten to a stiff froth. Roll half an inch thick, 





ink, strips and bake a light brown.—4/7s, Watt Martin. 
Tea Rolls “ 


Dissolve one cake of Fleischman’s yeast in a cup of luke-warm 
‘milk. ‘Add to this one tablespoon each of butter and powdered 
sugar, one-half teaspoon of salt and the well-beaten white of one 
egg; then add gradually two and one-half cups-of sifted flour, but 
be careful not to get dough too stiff. Knead thoroughly and put in 


a warm place, free from draft, to rise for one and three-fourth | oe 
a When light, form into small, oblong rolls. Place in greased ae 


_ pans, brushing lightly with butter between the rolls. Cover ¢ are- 


fully with cloth or paper and let“rise about half an hour. ~~ ong Sas 


\ light bake in a moderate oven twenty minutes. peas 
—Mrs, Geo. T. Bre wn, 


Sally Lunn 


Two eggs, one-fourth of a cup of butter, half a cup of sugar, 


one cup of sweet milk, half a cup of liquid yeast, flour enough to ° 


make a stiff batter. Set to rise for four hours; then put in mould 
and bake.——/47s. W. C, Briggs. 


Pe: Fie 
th 









+ lat 
es 
% 
a 

‘ 
| 

. 

















8 THE TWIN-CITY HOUSEWIFE 





Sally Lunn 


Sift two teaspoons of baking powder with a quart of flour; then 
rub thoroughly into it two tablespoons of butter and half teaspoon 
of salt. Whip two eggs separately. Make a well in the middlé of 
the flour and stir in gradually with a fork the milk and eggs. Add 
milk until dough is like light biscuit dough. Stir with a light touch 
and when done the interior should be flaky and the crust brown and 
crisp. It requires longer to bake than biscuit and should be ae 
not cut.—/7/rs, [7, Montague, 


Yeast 


Boil six Irish potatoes in two quarts of water until well done. 
Boil a pinch of hops in one quart of water, mash the potatoes and 
return them to the water in which they were boiled; strain the hop 
water into this, adding one-half cup each of sugar and salt, and put 
in a jug.— Mrs. A. B, Dangerfield. , 


Liquid Yeast 
Nine Irish potatoes, good size, boiled until done; peel and 
mash fine. One-half pint of hop tea, one cup of brown sugar, 
all together three-fourths of a cup of salt. Mix all together with one 


gallon of boiling water. Let stand until cool and add one pint of 
liquid yeast. Stir frequently while fermenting.—/7s. P. A. Hanes, 














WAFFLES, MUFFINS, ETC. 





Buckwheat Cakes 


: One quart of buckwheat flour, one and a half pints of water, 
oné teacup of good yeast, one teaspoon each of salt and sugar, one 
heaping tablespoon of lard. Mix these ingredients at night. In 
the morning add an egg to the batter and beat well. Tf it isa little 
sour add a pinch of soda and bake at once on a hot griddle. 

SYRUP FOR Cakes: ‘Three pounds of white sugar, one pint 


of water. Let boil down about one-half. Any flavoring may be 
_ added.—Mrs. W. A. Whitaker, 


Corn Batter Cakes 


To one egg, well beaten, add one-half cup of sweet milk and 
one-half cup of cold water. Stir in corn meal enough to make a 
thin batter. Add one-half teaspoon of salt, and fry on a hot, well- 
greased griddle.—Miss Augusta Watkins, . 


Flannel Cakes 


Two eggs, beaten well separately, one tablespoon of sugar, two 
cups of flour, teaspoon of baking powder, a little salt and milk 
enough to make a thin batter. Put pan on fire and get very hot, 
wipe out with dry cloth, put batter in by spoonsfuls, and turn when 
cakes begin to get porous. —J/7s. 7. W. Hanes. 

French Toast 

One egg beaten with one cup of milk, salt to taste. Dip slices 

of bread into the mixture and fry alight brown. Spread with butter 


while hot. Sugar and cinnamon may be sprinkled on if desired. — 
Mrs. Evynest Dalton. 








Cheese Fritters 


One-half cup of milk, one ounce of butter made boiling hot, a 
_.add four teaspoons of flour and beat smooth; beat in two eggs and. 
one-fourth pound of grated cheese. Drop by teaspoonful into hot 
fat. —Mrs. A. A. Springs. 
Fritters 


One pint of flour, one pint of boiling water, one teaspoon of 
salt, four eggs. Stir the flour into the boiling water by degrees, 
stirring constantly while it boils three minutes. It must be smooth 
like paste; let this cool, then add the yolks ‘of the eggs. Mix 
well, then add the well-beaten whites of the eggs. Drop in hot fat 
and cook a light brown and serve with powdered sugar. 

—Mrs. Wm. L, fill. 
Corn Muffins 


To one pint cornmeal allow one egg, one teaspoon of soda, 
one of salt, a piece of lard the size of a large hickory-nut. Make 
into a batter with buttermilk. This quantity will make eight muf- 
fins for rings of the usual size. Grease rings well and have them 


hot when the batter is put in. Bake in a guick oven. 
—Mrs. §. R. Hay. 





Eggless Muffins 
“es, One and one-fourth cups sweet milk, two cups flour, one and 


FS one-half teaspoons butter, o one-half teaspoon salt, two teaspoons 
¥ baking powder. Dot butter jon top of each muffin when ready to 


. —Mrs, M.L. if obson, Norfolk, Va, 


i 


a, 


ge 











‘batter fails to adhere a little more flour should be added). Thor- 








10 THE TWIN-CITY HOUSEWIFE 





Flour Muffins 


- One light pint of flour, one-half pint sweet milk, one or two 
eggs, piece of butter or lard (melted) size of walnut, one-half tea- 
spoon of soda, one teaspoon of cream of tartar. Nicer to beat 
eggs separately and putin whites just as you put in pans. Have pans 
hissing hot and bake in a quick oven.—J/7s. Dickson, Morganton. 


Puff Muffins - 
One cup sweet milk, one cup flour, one egg, pinch of salt. 


whip egg separately, add milk and flour alternately, lastly white of 


eggs. Bake slowly. ‘This quantity makes six muffins. 
—Mrs. James Norflech 
«Muffins 
One light pint of flour, three eggs beaten separately, one pint 
of sweet milk, a small lump of butter, a pinch of salt. Bake thirty 
minutes in muffin pans.—4/7s. A, B. Dangerfield. 


Wheat Muffins 


One egg, one pint of flour, one tablespoon of meal, one tea- 


spoon of soda, one pint of buttermilk, one teaspoon of salt. Beat 
well and bake in hot pans.-—47/7s. 2. &. Dalton. 


English Muffins 


Two pounds flour, one quart milk, one-fourth pound butter, 
one tablespoon each salt and sugar, one-half cake of yeast. Scald su 
the milk, add the butter to it and let stand until luke-warm; then 7 4 
add the yeast, sugar, saltand flour. Heat for five minutes. ‘ Cover fe 
and stand in a warm place over night. “The next morning turn out 
on a bread board with plenty of flour to prevent sticking. Cut size 
required and let rise again. Bake ona griddle, using flour on the 
griddle instead of lard. “Toast before serving, buttering them while. 
hot.—Wiss Jennie Bingham, Statesville. 





Pop Overs 


Beat two eggs, without separating, until well mixed, but not 
very light, add to them. one-half pint of milk. In another bowl 
put one-half pint of flour and a salt spoon of salt, and pour into. it 
gradually the eggs and milk, beating all the time. Strain the batter 
through a sieve into the first bowl. Have iron gem pans well 
greased and heated. - Pour about two-thirds full and bake in a 
moderate oven about 4@/minutes. If they fall when taken from 
the oven they have not been baked long- enough. 

_ —WMrs. Robert Lassiter, Charlotte. 


Shctte Wafers 


Beat two eg lightly” with one teaspoon of sugar and one- 
fourth teaspoon of sa It; add one cup each of milk and flour and 
beat until smooth. Have in a stew pan boiling-hot lard several 
inches in depth. Heat the rosette iron in this and dip in the batter, 


being careful not to let batter come quite to the top of iron. (If 














oughly immerse in the hot lard and let remain until the wafer is a “i 
delicate brown, when it should slip off easily. This recipe mak 

forty wafers. ‘They may be kept for months by reheating 
to freshen them before using. If wanted to serve oyst °1 


vegetables on, omit the sugar. 






THE TWIN-CITY HOUSEWIFE 1 
SLT SSP, SEIT asf cc een arma ee ear ee 


Spoon Bread 


Two cups of cold grits, three tablespoons of melted butter, 
one cup corn meal, three eggs well beaten, one pint sweet milk or 
half milk and half water, one teaspoon baking powder. Salt to 
taste. Bake in a well-greased dish.— 47s. F. G. Crutchfield, 


Southern Spoon Corn Bread 


Two and one-half cups freshly-boiled water poured over two 
cups of meal. Cover and let stand until cool. Add one and one- 
- half tablespoons melted butter, one and one-half teaspoons of salt, 
the yolks of two eggs, and one and one-half cups of buttermilk in 
which one teaspoon of soda has been dissolved. Beat thoroughly 
and add the stiffly beaten whites of two eggs. Pour into a buttered 
pan, and bake in a moderate oven forty to forty-five minutes. 


Biscuit Waffles 


One cup of biscuit crumbs, one cup of flour, one cup of 
buttermilk, one egg, fourth of a teaspoon of soda, salt to taste. | 
—Mrs,. R. C. Burton. 


Rice Waffles 


: Three eggs well beaten, one and a half pints of flour, one- 
half pint of cold rice, butter or lard the size of a hen’s egg, a little 
salt, one-half teaspoon of soda. Mix with sour milk, or use two 
teaspoons of baking powder and mix with sweet milk. Do not 
have batter too thick.— Mrs. C. G. Lanier, 


Spanish Waffles 


Cream one-quarter of a pound of good butter, adding by de- 
grees the beaten yolks of six eggs; beat well, then sift in ten 
ounces of flour, stirring all the time. | Now whip up the whites of 
the eggs and thoroughly stir these in, adding sufficient milk to form 
a medium thick batter. Bake in waffle irons. In all cases be sure 
to have the irons well greased and hot when the batter is poured 


in. One-half this quantity will be sufficient for a small family, 
— Mrs. Wifes jones. 4 


Waffles, Without Milk 


Four eggs beaten very light, whites and yolks separately, one 
cup of rice boiled soft, two large tablespoons of melted lard, one 
quart of flour, two teaspoons of baking powder, salt to taste and’ 
water enough to make a thin batter.—M7s. M. F- Patterson, 

Stickies | # 

Cream together a cup of butter and a cup of sugar. Make 
pastry as for pies, roll thin and spread the mixture on. Roll together 
and cut in pieces about an inch long and bake. 

—Mrs, W. S. Creasy, 























SANDWICHES AND 
CROQUETTES 


Almond Sandwiches 


Blanch almonds, grind and mix with Mayonnaise and spread 
between thinly sliced bread. —Miss Mary Bailey, 


Cheese Sandwiches 


Chop eight olives, mix with highly seasoned cheese, and spread 
between slices of buttered bread. 


Cheese Sandwiches 


Into one pound of grated cheese stir one-half cup of cream 
and one cup of pecans, almonds, and English walnuts chopped fine. 
Spread on thin slices of bread over which have been put Mayon- 
naise dressing. —Mrs, NV. S. Wilson. 


Club Sandwiches 


- Three slices of bread thinly cut in any desirable shape, toasted 
and buttered. ‘Place a lettuce leaf on the lower slice and on it put 
thin slices of chicken breast. | Put on this a second slice of bread, 
and on this a lettuce leaf and thin slices of broiled breakfast bacon. 
Cover with the third slice of bread, finish with thin lengthwise 
slices of cucumber pickle. If liked, thin slices of tomato and some 


Mayonnaise dressing may be used with the meat between the slices 
of bread. — Mrs. J. M. Lentz. 


Egg Sandwiches 


Boil the eggs for forty-five minutes, plunge into cold water 
and peel. Rub them through a sieve and to each egg allow one- 
half a teaspoon of soft butter. Work to a paste; season highly and 
spread between thin slices of bread. 


Fig Sandwiches 


Between thin slices of bread cut in fancy shapes and buttered 
spread the following filling: One-half pound finely-chopped figs, 
one-third cup of sugar, one-half cup boiling water, two tablespoons 
of lemon juice. Mix all together and cook in a double boiler until 
thick enough to spread.— Mrs. J. B. McCreary. 


Ham and Egg Sandwiches 


Chop fine cold boiled ham and hard-boiled eggs, mix and 
season with salt, pepper and a little mustard. Moisten slightly and 
spread between thin slices of bread. For rolled sandwiches it is — 
neccessary to have fresh bread, cut lengthwise in thin slices and 
buttered before cutting. After the meat is spread on, roll up and 


wrap in a long, narrow cloth until needed, that they may keep their 


shape. * 


Lamb Sandwiches 





Cook meat until tender, mince very fine. Add enough’ thicl 


cream to moisten, season with salt and spread between thin slices oun. 4 


buttered bread. Veal may be used in the same way. 





A ET a a ee Ee a 
THE TWIN-CITY HOUSEWIFE 13 


a ee ee 
AS 


Lettuce Sandwiches - 


‘Take the white part of the lettuce and wipe perfectly dry; have 
ready three hard-boiled eggs, remove yolks and rub to a paste with 
four tablespoons of thick cream; add one-half teaspoon of lemon 
juice and about four tablespoons of whipped cream; season with red 
pepper, one teaspoon of salt. Cover slices of buttered bread with 
slices of lettuce, put in a goodly quantity of the dressing and on top 
of this another slice of bread.— 7s. HY, V. Horton. 


Lunch or Tea Sandwiches 
Chop equal quantities of figs, dates, raisins, citron or any can- 
died fruit. Place ina mold and pour over it melted jelly; if the 
jelly is not firm add a little gelatine when melting it. Move a fork 
gently through the mass to be sure the jelly settles all around the 
fruit. Put on ice or in a cool place till firm. Make up as other 
sandwiches or on brown bread.—/7s, S, &, Allen, 


Olive Sandwiches 


Ten large olives, two heaping teaspoons each of Mayonnaise 
and cracker dust. Pour boiling water over the olives, and let them 
stand five minutes; drain and cover with ice water. When cold and 
crisp wipe dry, stone and chop very fine with a silver knife. Have 
the Mayonnaise very stffi; chop and blend together and spread on 
thin slices of unbuttered bread. 





Oyster Sandwiches 


a Remove the muscles from a pint of solid raw oysters and chop 
fine. Add one-fourth of a teaspoon of salt, one-eighth of a teaspoon 
of pepper and a dash of cayenne. Put it into a saucepan with two 
tablespoons of butter and three tablespoons of cracker crumbs. Heat 
until steaming, then add one-half cup of thick cream, in which has 
been beaten the yolks of two raw eggs. Stir until the mixtures 
thickens. Remove from the fire and add ten drops of lemon juice 

| and more seasoning if liked. When cold, spread between thin slices 

7 of buttered bread. 

Pepper Sandwiches 


One small size can of sweet red pepper, one and a half ten 
cent cans of potted ham, mix well and add any good salad dressing. 
This quantity will make a hundred sandwiches. 
—Mrs. James K., Nor fleet. 
Pepper Sandwiches 
Run through a meat chopper together one can of sweet pep-. 
pers, and three-fourths of a pound of cheese. Moisten with a little 
Mayonnaise dressing, and use as a filling between thin slices of bread 
spread with Mayonnaise.— Miss Julia Wilson, 
Ribbon Sandwiches 


Take three square thin slices of white bread and two corre- 
» sponding slices of whole wheat bread. Butter, and place between 
each two slices, the white bread being on the outside, a filling made 
of egg paste. “Take a sharp knife and cut crosswise into thin slices, 
each five (three white, two whole wheat) slices of bread cut into six 
sandwiches. Egg paste is prepared by mashing the yolks of three 
hard-boiled eggs to a paste with two tablespoons of salad dressing. 
Pepper and salt to taste. —7s. 7. M. Lentz. 





OM 
ey 
i - 


| 
: 


Te 2a oe 














14 THE TWIN-CITY HOUSEWIFE 





Sardine Sandwiches 


Empty one box of sardines, remove skin and bone and rub to 
a paste; add one teaspoon of prepared mustard, one heaping tea- 
spoon of melted butter, one-fourth teaspoon of salt, a little cayenne, 
juice of half lemon; mix well. Cut bread in thin slices and spread 
first with butter, then with a thin layer of the mixture. Do not put 
slices together, but garnish with bits of olive and arrange on a 
platter.— Mrs. Watt Martin, 


Salmon Sandwiches 


Between thin slices of bread cut triangular and buttered put a 
lettuce leaf and on it canned salmon dressed with lemon juice, salt 
and pepper.— Miss Lilla Hinshaw, | | 


Tutti Frutti Sandwiches 


One cupful each of dates, crystalized cherries, figs and blanched 
almonds. Chop very fine and mix with pineapple juice and spread 
between slices of buttered light bread.— Js. James K., Nor/fleet. 


Cheese Croquettes 


Make a sauce of three level tablespoons of butter, one-third of 
a cup of flour, two-thirds of a cup of milk. Add yolks of two eggs, 
one-half cup grated Parmesan cheese and one cup of any desired 
cheese broken in bits. Season with salt and cayenne. When cold, 
shape, dip in egg and bread crumbs and fry in deep fat. 


Bean Croquettes 


Boil beans until well done and dry; season with butter, pepper © 
and salt. Mash fine and make into little cakes, dip in beaten egg 
and bread crumbs and fry brown. Served with olives and little red 
peppers it makes a very pretty dish.—J/7s. S. &, Allen, 


Beef Croquettes 


Mince fine, cold roast beef, add one-half as much mashed Irish 
potato, season with pepper and salt, shape, and fry. Parsley or 
celery seed may be added if liked. 


Macaroni Croquettes 


Four ounces of macaroni, yolks of two eggs, two tablespoons 
of butter, two tablespoons of grated cheese, three-fourths of a cup 
milk, salt and pepper to taste. Boil the macaroni twenty-five min- 
utes, drain and lay in cold water, drain again and chop fine. Put 
the milk on to boil, melt the butter and to it add the flour and stir 
until smooth. Stir this into the boiling milk and keep stirring until 
it thickens; then add the cheese, macaroni, salt, pepper and the well- 
beaten yolks. Cook one minute, when cool form into cone-shaped 
croquettes and fry in hot lard.—J/7s,. F. G, Schaum. : 


Ham Croquettes 


‘Take nice bits of fat and lean ham, cut up fine with scissors, 
put in pan with a little hot water. To one pint of ham use the 
yolks of four eggs beaten, small piece of butter, a little pepper (salt 
if needed), two spoons cream, one-half teaspoon of prepared 
mustard, Stir this mixture into the ham. Let thicken and pour 
on buttered toast, or if croquettes are wanted dip them in bread 
crumbs and eggs and fry them in balls.—J/7s. J. A, Dickson, 








" : THE TWIN-CITY HOUSEWIFE 15 








Chicken Croquettes 


About one-fourth as much fine bread crumbs as meat, one egg 
beaten well, to each cup of meat. Moisten with gravy and season 
to taste with salt, pepper and chopped parsley. Make into shapes, 
roll in cracker dust and fry in half lard and half butter. 





Potato Crequettes 


Two cups mashed potatoes, yolks of two eggs, two tablespoons 
of cream, one tablespoon chopped parsley, one teaspoon lemon 
juice, a piece of butter the size of a walnut, one teaspoon of salt, 
and a dash of cayenne. Beat the yolks light and mix all ingre- 
dients together. Form into croquettes, roll in egg, then in bread 
crumbs and fry in boiling lard two or three at a time. This will 


make twelve croquettes.—//rs, M7, /. Patterson, - 


Rice Croquettes 


One quart of milk, one cup of rice, one tablespoon of chopped 
parsley, yolks of four eggs, salt and white pepper to taste. Wash 
rice and put in a farina boiler with the milk about one hour, or until 
very thick. ‘Take from the vessel, beat until smooth. Add the yolks 
of the eggs, parsley and other seasoning and turn into a dish to cool. 
When thoroughly cool,form into shapes, dip into beaten egg and 
then into cracker crumbs and fry in boiling oil or fat. 
ff —Mrs, W. A, Whitaker. 


is Salmon Croquettes 





Take the bones and oil from one can of salmon. Boil three 
good size Irish potatoes. Mash them thoroughly and season with 
butter, salt and pepper. Add the salmon to this and mix well. 
Dip in raw eggs and cracker dust as you roll the croquettes into 
shape and fry in hot lard.—J/rs, /. M7. Rogers. 


err Veal Croquettes 


moisten with white sauce, roll in powdered cracker crumbs and 

ia seasoned egg and fry in smoking hot fat. Sauce.—One-half pint 
~ hot cream or milk, one-half teaspoon of salt, a dash of cayenne pep - 
per, a little black pepper, one heaping tablespoon of butter and two 
of flour. Scald the milk, stir the four into the melted butter and 
add to the boiling cream; then add the seasoning. Stir until very, 
thick. Add the meat, mix well. Put aside to cool. Form into 
pyramids and finish as above.—J/rs, H, V. Horton, 


7 | Chop cold veal very fine, season with salt, pepper and parsley; F 


tH; 





5 








EGGS AND OMELETS 





Beauregard Eggs 


Boil five eggs twenty minutes, chop whites as fine as possible, 
and rub the yolks through a sieve, but do not mix them. Scald one- 
half pint of milk and to it add one teaspoon each of butter and flour 
which have been rubbed to a paste. Stir until it thickens, add the — 
chopped whites, and season with salt and pepper. Pour this over 
toasted bread, sprinkle over it the sifted yolks, and dust the tops 
with salt and pepper. Stand in the oven a moment and serve. 


Dressed Eggs 


Boil eggs one hour, peel, cut in half, remove the yolks; grate - 
the yolks, season with butter, salt, pepper, a little vinegar, mustard, 
a pinch of sugar and some celery seed. Pack into the whites and 


dress the dish with parsley or nasturtium flowers. 
Mrs, gd Watkins, 


Eggs a la Creme 


Six eggs, boiled hard and chopped fine. _ Put ina dish alternate 
layers of the chopped eggs and grated bread crumbs. When the 
dish is full pour on one pint of boiling milk, seasoned with butter, : 
pepper and salt. Bake a light brown. 


Egg Pie 


Line a pie pan with nice pastry and if eggs are liked very soft, 
partly cook the bottom crust before putting in the eggs. Break as 
many eggs as will cover the bottom of the pan, scatter bits of but- 
ter over the eggs, sprinkle lightly with black pepper and if butter is 
not very salty add a small pinch of salt. Put on top crust and bake 
quickly. Serve hot. 


Poached Eggs 


Carefully break eggs into a shallow pan of boiling hot water 
to which a little salt has been added. When done take them up 
and lay each one ona slice of toast. Sprinkle with pepper and bits 
of butter. Serve very hot. | 


Corn Omelet 


Beat the yolks of five eggs until light, add one-half of a cupful 
of cream and one pint of new corn scraped from the ear. -When 
mixed add one scant teaspoonful of salt, one-quarter of a teaspoon- 
ful of white pepper and the whites whipped to a stiff dry froth 
Melt one teaspoonful of butter in a hot frying pan and when hissing 
hot pour in one-half of the mixture, shake and stir until set, then 
roll and turn out on a hot platter. Cook the remainder in the same 
Way and serve at once. 


Puff Omelet 


Beat the yellows of six eggs and to them add a teacup of sweet 
milk and a pinch of salt. Beat together a tablespoon of flour and a 
tablespoon of butter. Add to the eggs and beat together, lastly add 
the beaten whites. Pour the mixture into a hot frying pan, in 
which a tablespoon of lard has been melted. Cook on top of the 
stove until nearly done, then set in oven and brown. Place on a 


. hot dish and serve at once.—MMiss Mary Hodgin, 


St Witt ute | 


/ 
: f 
THE TWIN-CITY HOUSEWIFE 17 
BSP ESE et ae eet a rl 


Mock Brains 


Boil one cup of oatmeal. While this is cooking fry one or 
two slices of bacon until well done. Pour in the oatmeal and 
‘scramble with six or eight eggs. Salt and pepper to taste. 

—Mrs, Ernest Dalton, 
Egg Rings 





One cup each cold chopped meat and fine bread crumbs, one- 
fourth teaspoon each salt and pepper. Put into well-greased gem 
pans making rings about half the depth of the pans, and covering 
the sides. Break one egg into the center of each, season with salt, 
pepper and a little butter. Bake.—J/rs, Ernest Dalton, 


Scrambled Eggs 


Beat eggs a little so as to mix thoroughly the whites and yolks, 
add to them a little butter cut into bits, pepper and salt to taste. Have 
a little lard in a frying pan, very hot; pour in eggs, stir them until 


‘done, but not hard or brown. Serve with or without toast. 


Swiss Eggs 


Six eggs, one-fourth pound of cheese, one-third cup of cream, 
two tablespoons of butter, one teaspoon of mustard, one-half tea- 
‘spoon of salt, a pinch of cayenne. Cut the cheese into thin shav- 
ings; butter a dish and spread the cheese in it, upon the cheese dis- 
tributing in small portions the remainder of the butter. Mix the 
salt, cayenne, mustard and cream, and pour half of the mixture over 
the cheese. Break the eggs in the dish and after pouring over them 


the Peeing liquid, place in the oven and cook for eight minutes. 
Mrs, H, V, Horton, 




















soups | 3 3 





Cream of Asparagus Soup 


Wash one bunch of asparagus, put it in boiling water and let 
boil gently for three-quarters of an hour. ‘Take from water and 
cut off tops and put aside until wanted. Put one quart of milk on 
to boil in a farina boiler. Press the asparagus stalks through a col- 
ander and add them to the milk. Rub one tablespoon of butter 
and two even tablespoons of corn starch or flour together until 
smooth. Add to the boiling milk and stir constantly until it 
thickens. Add asparagus tops, salt and pepper to taste, and serve. 

—Mrs. C, D, Ogburn, 
Bouillon 


Dissolve one-fourth teaspoon extract of beef in one cup boiling 
water. ‘To this add one tablespoon sherry or port wine, one clove, 
and salt to taste. Serve immediately. 


Beef Tea 


Two pounds lean, raw beef, chopped fine, one cup cold water. 
‘Put in a glass jar and let stand until water is well colored. Place 
jar in a kettle of cold water, and heat gradually, keeping it below 
the boiling point several hours until beef is white. Remove from 
stove and strain, pressing meat hard to get all the juice. When 
wanted put four tablespoons of this to one cup boiling water. Sea- 
son to taste. 

Celery Soup 


One head of celery, one quart of milk, a slice of onion, one 
tablespoon of butter, one tablespoon of flour, one teaspoon of salt, 
half a saltspoon of pepper. Wash and scrape celery well, cut into — 
inch pieces and boil in a pint of salted water until soft; boil the 
onion, chopped, in the milk for ten minutes, and add it to the cel- 
ery; rub through a fine strainer and boil again. When boiling add 
butter and flour, which have been cooked together, by melting the 
butter and stirring the flour in. Stir the soup until smooth and well 
cooked; add the seasoning, boil five minutes and strain into the 
tureen. 

Chicken Soup 


After cooking a number of chickens for salad take the broth 
and let come to a boil. Season with pepper, salt and butter, into 
which has been rubbed a little hour. Cut chicken livers fine and 
add just before taking from the stove. Pour into a tureen contain- 
ing some thick’cream (whipped or unwhipped.) Serve with crou- 
tons, made by cutting stale bread into small cubes, put in oven and 
toasted until a delicate brown.—/Ziss Mamie Dwire. 


Noodle Soup 


Take the yolks of three eggs and beat until light and add as 
much flour as can be worked in. Flour the bread board and roll 
the dough into as thin a sheet as you can. Lay aside until dry 
enough to roll up. Take a sharp knife and cut in as fine strips as 
possible, toss lightly in hands to separate strips. Take any stock you 
prefer, season with salt and pepper, bring to a boil and about twenty 
minutes before serving, add the noodles.-—/7s, G. L. Miller. 


were 


THE TWIN-CITY HOUSEWIFE 19 





\ Corn Soup 


One dozen an of corn, salt, pepper, a piece of butter the size 
of an egg rolled in flour, one pint of milk. Grate the com, cover 
the cobs with water and boil, strain, and add the corn, milk, season- 
ing and butter. Beat an egg, pour the boiling soup over it, stirring 
until well mixed and it is ready to serve.—Aethlehem Cook Book, 


Consomme 


Cut into dice four pounds of lean beef from the round; put 
about one ounce of suet and one small onion; (sliced) into the soup 
kettle, and cook until a good brown; then add the meat; cook with- 
out covering thirty minutes; add the cold water, cover the kettle 
and simmer gently for about three hours; at the end of this time add 
four cloves, a piece of celery, and simmer one hour longer. Strain 
and stand away to cool. When cold, remove all grease from the sur- 
face. [urn the consomme into a kettle; beat the white of an egg 
with a half-cupful of cold water, add it to the boiling consomme, 
boil one minute and strain through cheese cloth. Season, and it is 
ready to serve. If not dark, add a teaspoonful of caramel. 
| ——Mrs, Rorer. 
Green Pea Soup 


To three cups of jellied soup stock, take one pint can of 
June peas. Cook the peas until partially tender in three cups of 
water; add to the stock and cook thoroughly; strain, and before 
sending to the table return to the stove and stir in slowly one table- 
spoon of butter, mixed with one tablespoon of flour. Fry dice of 
bread and put in tureen at last. An asparagus soup may be made 
in the same way by taking three bunches of asparagus and using for 
thickening a tablespoon of corn starch ina cup of cream or milk 
and omitting the fried bread.——/7s, Frank Coleman, 


Gumbo 


Put into a kettle a tablespoon of lard or butter, add to it 
enough flour to make a thick paste and stir until brown. Dress 
and cut up as for frying one chicken, pound with a hammer to 

‘crack the bones. Put it into the kettle and let brown, shaking 
occasionally to keep it from burning. Next add a quart of okra 
which has been washed and cut into slices. Cook slowly fora few 
minutes, then add a soup bone, one onion, chopped fine, one can 
of tomatoes, one pod of red pepper cut very fine, salt, pepper, and 
celery seed to taste. Stir well, add three quarts of boiling water, 
and cook slowly three hours on back of stove. 

Tomato Soup 


Boil together one quart can of tomatoes, one pint hot water, 
one tablespoon of sugar, one teaspoon of salt, two bay leaves, four 
cloves, and four pepper corns. Put one tablespoon of butter in a 
sauce pan, and when it begins to bubble add one-half an onion 
* chopped fine, and a little parsley. Fry five minutes, being careful 
‘not to let burn. Add one tablespoon of flour to make a smooth 
paste. - Stir this mixture into the tomato and let cook until as thick 
as wanted. Just before removing from the stove add one-fourth 
teaspoon of soda and stir well. Strain before serving. If liked, a 


little chopped celery may be added to the other seasoning. 
i —Mrs, Edwin L, Jones, 








20 THE TWIN-CITY HOUSEWIFE 





Tomato Soup 


Put in to stew one can of tomatoes, with salt, pepper and two. 
- teaspoons of sugar. When stewed down a little, strain through a 


colander and add a pinch of soda. Have on a quart of rich milk, 
thicken with two tablespoons of flour, and add a lump of butter the 


size of an egg. Add to this the tomato, a little at a time to pre- 


vent curdling. —/7rs. Frank Coleman, 


Oyster Soup 


Put one quart of oysters in colander and pour cold water over 


them. Put into a stew pan one quart of sweet milk (part water can 
be used if desired.) Let come to a boil, put in the oysters and 
cook until plump and the edges curl. Just before removing from 


the fire add one-half pound of butter, salt, and white pepper to. 


taste. A little cayenne can be added if wished, and a little chop- 
ped celery improves the flavor. 


Cream 9f Potato Soup 


Select three large potatoes, pare, wash and boil for five min- 
: ~ 
utes, drain, and throw the water away. Cover with a pint of fresh 


boiling water, add an onion sliced, a bay leaf, and a stalk of celery 


chopped. Cover and boil until the potatoes are tender, press 
through a sieve into a quart of boiled milk to which has been added 
two tablespoons of flour, one of butter, a teaspoonful of salt and 
some pepper. Let cook for five minutes.—J77s, R. B. Crawford. 


Tomato Bisque 


Put two quarts of tomatoes on to cook with two small onions, 
four bay leaves, and a stalk of celery. Season with pepper and 
salt, boil one hour and strain. Have ready a cream made as fol- 
lows: One quart of milk, into which stir a paste made by rubbing 
together one-half cup each of flour and butter, and a teaspoon of 
salt. Cook ina double boiler, and when creamy and smooth, turn 
into the tomato liquor. Serve in cups with whipped cream. 

Mrs, B, B, Owens 


Vegetable Soup 


‘Two quarts beef broth, three tablespoons of rice, one cupfu] 
tomatoes, one-half cupful corn, one-half cupful peas, one carrot, 
two potatoes, one small bunch of celery, a little parsley. If liked, 
a little shredded cabbage, a small quantity of chopped onion, or any 
other suitable vegetable may be added. This may be strained, or 
if thick soup is preferred it can be served without straining. 








L% 


FE yee ee ne age pe ee 





Deviled Crabs 


Pick over crab meat very carefully. Add bread crumbs, eggs, 
prepared mustard, salt, black and cayenne pepper. A few canned 
peas may also be added. Mould and pack in crab shells. Bake in 
slow oven.—Mrs, A, A, Meyers. 


A Nice Way of Serving Fish 


Take two pieces of fish, size of hand, press together with 
dressing. Roll the whole in egg and crumbs and bake in a well- 
buttered pan, basting often with butter. The dressing is made the 
same as for baked shad, onion improving the flavor very much. 
Serve with a Mayonnaise dressing and add small cucumber pickles 
chopped very fine.—//7s. E. G. Hester. 


Baked Fish . 


____ Into a baking pan put a few very thin slices of bacon and on 
them lay the fish which has been gashed crosswise almost through 
in three or four places. On top of it put two or three slices 
of the bacon, and over and around it put thinly-sliced Irish potatoes. 
Pour into the pan a little hot water, add one-half tablespoon finely 
minced onion, and bake in covered pan until well done. In serving 
heap the sliced potatoes around fish, and garnish with parsley and 
thin slices of lemon. 


Boiled Fish 


~». Wash the fish well in cold water and wrap in a thin cloth 


- Cheese cloth will do) and cover with water, to which salt has been 


added. Boil ten minutes to every pound of fish. Take from the 
water as soon as done, drain, remove cloth, put on dish and serve 
with Hollandaise sauce. —/7/rs, C. LD, Ogburn. 


Creamed Fish 


‘Take one pint of sweet milk and let it come to a boil, add 
cornstarch enough to make it a little thicker than cream, a piece of 
butter the size of a large walnut, salt and pepper. To this add two 
cups of boneless fish. Serve in green peppers. A little of the 


pepper a be chopped fine and put in the fish. — 
—Mrs. R. B. Crawford 


Fish a la Creme 


One pint of pieces of cold cooked fish, yolks of two eggs, one 
pint of milk, one blade of mace, one bay leaf, a sprig of parsley, a 
small piece of onion, one large tablespoon of butter, seven table- 
spoons of flour.. Put the milk in a boiler, add to it the onion, mace, 
parsley and bay leaf, and let it stand until boiling hot. Put the but- 
ter in a frying panto melt without browning; add the flour; stir 


“until thoroughly mixed. Strain into it the milk, stirring contin- 


uously until it boils. Take from the fire, add a teaspoon of salt, 
one-quarter teaspoon of pepper, and the well-beaten yolks. . Add 
the fish carefully and turn the whole into a baking dish, or small 
individual dishes, sprinkle the top with bread crumbs and bits of 
butter and put in the oven a few minutes to brown. 


—Mrs, Lindsay Patterson, 
* 

















} 
i 


22 THE TWIN-CITY HOUSEWIFE 





Broiled Salt Mackerel 


Soak over night in an earthen vessel of cold water. Drain 
carefully in a dry cloth. Butter the bars of the gridiron to prevent 
sticking and broil the fish, laying it on the broiler inside down. 
Turn for an instant before taking up. Serve on a platter with a 


liberal supply of butter. Garnish with thin slices of lemon. 
—Mrs, V, O. Thompson. 


Oyster Cocktail 


Juice of eight lemons, eight teaspoons each of vinegar, horse- 
radish, and tomato catsup, ninety drops of ‘Tabasco sauce, ninety 
oysters if small; sixty-four if large. Let oysters stand in mixture ten 
or fifteen minutes. This is sufficient to serve sixteen, 


—Mrs. C. FE-. Shelton. 


Creamed Oysters 


Two tablespoons each of butter and flour rubbed together un- 
til smooth. Add to this one pint milk and cream mixed, and let 
come to a boil, stirring constantly. Parboil oysters first, then put 
into this mixture and let remain about five minutes. 


—Miss P. H. Church. 


Créamed Oysters in Peppers 


Heat a quart of oysters to the boiling point. Drain and make 
a sauce with the oyster liquor, a little cream, flour, butter, salt and 
pepper. Add the oysters. Cut around the stems of red or green 
peppers and remove stems and seeds. [urn the oysters into these 
cases, sprinkle with buttered cracker crumbs ahd brown. 


—Mrs, R, B. Crawford. 


Escalloped Oysters 


One quart of oysters; butter a dish and put a layer of rolled 
crackers, sprinkle with salt and pepper, then a layer of oysters with 
small pieces of butter. Continue in this way until the dish is nearly 
full, having cracker crumbs and butter on top. Beat one egg in 


half a teacup of milk and pour over the top. Bake three-quarters 
of an hour.—J/77s. Wm, L. Hill. 


Escalloped Oysters 


‘Take oysters from liquor, and place in a baking dish a layer of 
grated bread crumbs, highly seasoned with pepper, salt, celery seed and 
small bits of butter; then add a layer of the oysters, then the season- 
ing alternately until the dish is filled. Pour oyster liquor over and 


grate bread crumbs over whole. Bake until hot through and brown 
on top.—/%7s. C. G. Lanier. 


Fried Oysters 


Select fine large oysters, remove them from the liquor and 
place between soft cloths to absorb the moisture. Beat well as 
many eggs as needed, season with salt and pepper. Into this mix- 
ture dip each oyster, roll in cracker dust and fry in one-third lard 
and two-thirds butter. - JZiss Mary Hodgin., 


~ OOP a UTS eT RING aaa iT otic er a 


THE TWIN-CITY HOUSEWIFE 23 
Tannen ace 





Kebobbed Oysters 


Drain the juice from oysters. Dip each in egg, then in cracker 
crumbs, lay very close together over the bottom of a baking dish, 
sprinkle with salt, pepper, bits of butter, and a little chopped celery. 
Arrange another layer same way. Pour over it a little oyster liquor 
and bake a few minutes in a very hot oven. 


Minced Gysters 


One quart oysters chopped fine, one cup chopped celery, one 
and one-half cups browned bread crumbs, four hard boiled eggs 
chopped fine, four eggs beaten, lump of butter size of an egg, salt, 


cayenne pepper and a little onion juice. Put in baking dish and 


bake.—//7s. R. B. Glenn. 


Panned Oysters 


One quart of oysters, wash and let stand in cold water for one 


hour, drain and put on the stove in a kettle with salt, pepper and 


butter. “Take off as soon as well plumped. Warm one cup of 
thick sweet cream and add to the oysters when they are done. Pour 
over buttered toast.—/J/rs, Frank Coleman. 


Oyster Pie 


Stew the oysters not entirely done, with butter, pepper and 
salt. Linea deep dish with paste, put in the oysters, cover with 
cracker dust or grated bread crumbs and bake. : 

} —Mrs. R. D, Moseley. 


Stewed Oysters 


One quart of oysters, one pint of milk, one-fourth pound of 
butter, three tablespoons corn meal, salt and pepper to taste. Strain 


the oysters through a colander. Take oyster liquor and run through 


a fine strainer. Into this put the meal, mix well and aad half the 
butter, salt and pepper. Let come to a boil, then add the milk, 
let this boil, and to it add the oysters. Have tureen hot and into it 
put the remaining butter, salt and pepper. As soon as the oysters 
are sufficiently cooked remove them from the kettle with a strainer 
spoon. Place in the tureen and mix well with the seasoning. Pour 


the boiling soup over and serve immediately. 
| — Miss Fannie Mosely, 


Pickled Oysters 


One gallon of oysters, medium size, three pints of good vine- 
gar, two teaspoons each of ground cloves and cinnamon, one tea- 
spoon black pepper, one-half teaspoon cayenne, and one teaspoon 
of allspice, not ground. Stir spices into the vinegar. Strain liquor 
from oysters, if any. Place oysters raw in the spiced vinegar and 
let stand fifteen to eighteen hours, stirring gently two or three times 
with wooden paddle. Strain yinegar off, and serve. 


If the vinegar is very strongly acid, it should be diluted to or- 
dinary strength. If in a hurry the vinegar may be spiced, heated 
to the boiling point, and poured over the oysters which may then 


be served in an hour—but these are not so delicately flavored. 
—Mrs, J. £. Alexander, 


ead 








24 i THE TWIN-CITY HOUSEWIFE 


a or ee ne ee re a a Ne A eR 





Oyster Puffs 


ae 


Take one dozen oysters, chopped fine, two eggs beaten separ- 
ately, two tablespoons sweet milk, one-half teaspoon baking powder, 
flour enough to make a thin batter, and salt and pepper to taste. 
Mix all together and drop by spoonfuls into hot lard and fry a light 
brown.—//7s. G. L. Miller. 


Creamed Salmon 


Pour liquid from a can of salmon, place the can in a vessel of 
hot water and let boil until the salmon is thoroughly heated. Drain 
again, turn into a hot dish, break into small pieces with spoon and 
pour over it a cream sauce. . 


Baked Shad 


Clean, wash and dry the fish. Make a dressing of grated 
bread crumbs, butter, salt and pepper to taste. Stuff shad and sew 
or tie up. Put it in baking pan with a cup of water and bake one 


hour. Baste often with butter and water. 


SaucE—-Boil the gravy with a tablespoon of catsup, one of 
brown flour wet with cold water, the juice of one lemon. Some 
think it improves the flavor to add a glass of sherry. Garnish fish 
with slices of lemon.-—-M7rs. /. W. Hanes, 








pide 
a 
oe 











SAUCES. FOR, -MEATS 
AND FISH 





Cranberry~ Sauce 


One pound cranberries, one-half pound sugar, one-half pint 
water. Wash berries thoroughly and scald ten minutes. Then 
put in saucepan with sugar and water. Cover and boil from seven 
to ten minutes, occasionally shaking the vessel; do not stir. 

MS SL fo Lath. 


Frozen Cranberries 


Boil two quarts of cranberries till soft; strain through a jelly 
bag; add one pint of sugar to the liquid and partly freeze; then add 
the stiffy-beaten whites of four eggs, freeze. 


—(Viss Ida C. Hinshaw. 
Cream Sauce 


Rub to a paste one tablespoon each of flour and butter. Put © 


in a saucepan and melt. Add to it one cup sweet milk. Stir con- 
stantly over the fire until it is the consistency of thick cream. Sea- 
son to taste with salt and pepper.— Miss Mamie Dwire. 


Drawn Butter Sauce 


Melt two tablespoons of butter, add one tablespoon of flour 
and stir until smooth. Add gradually one and one-half cups boil- 
ing water and cook until thick, stirring constantly. Season with 
salt and pepper. Vinegar or lemon juice can be added if desired. 


Hollandaise Sauce 


Two teaspoons each of butter and flour, one teaspoon salt, 


three-fourths cup of milk, cayenne to taste. Mix, heat and pour 

_ over the beaten yolks of two eggs. Put in double boiler and cook 

like custard. Remove from fire and add two tablespoons of butter, 

and two teaspoons of lemon juice. To be served with boiled fish. 

6 —Mrs, C. D, Ogburn. 
«/Maitre d’Hotel Butter 


One-fourth cup of butter worked with a wooden spoon until 
creamy, season one tablespoon of lemon juice, a little chopped 
parsley, salt and pepper to taste. Serve with broiled fish. 


Maitre d’Hotel Sauce 


Add to one cup of drawn butter the juice of one lemon, a little 
chopped parsley, minced onion, cayenne pepper and salt. Beat 
while simmering, add the yolks of two eggs, and serve. 


ae Mint Sauce 


Chop fresh mint very fine, and over it pour good cider vinegar. 
Sweeten to taste, cover and let stand one hour before using. 
Mushroom Sauce 


-One tablespoon each butter and flour, one“half cup cream, 
one-half can mushrooms, one-half cupful mushroom liquor, salt 
and pepper to taste. Cut the mushrooms in halves with a silver 
knife. Do not put them in until sauce begins to thicken, as they 
should cook only long enough to be heated through. The sauce 


should be served at once. 


| 


26 . THE TWIN-CITY HOUSEWIFE 





Sauce Tartare 


One cupful Mayonnaise dsessing, one tablespoon each of 
chopped parsley, pickles and capers, one-half teaspoon onion juice. 
Mix just before using. 


Tomato Sauce 


Cook one-half can of tomatoes fifteen minutes. Rub through: 
a coarse strainer and add three tablespoons each of butter and flour: 
which have been rubbed to a smooth paste. Cook until thick. 
Season with salt and pepper. A slice of onion, a little chopped 
celery, a bay leaf or any other desired flavoring may be added and! 
cooked with the tomato. 

















= 
TS = S| 


Pour boiling water over the brains and remove the skin, then 
rinse in cold water to whiten. Put in a frying pan and cover with 
boiling water and let cook until tender. Mash fine with a fork and 
let cook until dry. Add a large tablespoon of lard, and when boil- 
ing hot add six or seven well-beaten eggs. Season with a little sage, 
pepper and salt, and scramble well together. Serve while hot. 

—Mrs. P. H. Hanes. 


Creamed Brains 





Brains 


Cook two sets of brains in cold salted water until tender, then 
plunge into cold water to harden; cut into small pieces and mix 


with cream sauce. Place in ramekins, sprinkle with cracker 
crumbs, brown in oven and serve hot.—4/7s. G. W. Hinshrw. 
Beef Loaf 


: ‘Two pounds round steak chopped fine, three-fourths cup of 
bread crumbs, one egg, one-half cup milk, butter size of a guinea 

egg. Season highly with pepper and salt. - Work well together, 
make into a roll and bake about one hour. 


SAUCE FOR Beer Loar.—One-fourth can of tomatoes cut fine; 
piece of butter the size of a walnut, one pint water. Pour in pan 
around the loaf. When nearly ready to take from the oven, thicken 
sauce with a little four.—//iss Jennie Bingham, Statesville. 


Cannelon of Beef 


One pound round steak chopped fine, one egg, one tablespoon / 
each of butter and parsley, two tablespoons of bread crumbs, two 
teaspoons of lemon juice, salt and pepper to taste. Mix well, form 
into an oblong roll, wrap in brown paper which has been well but- 
tered. Bake in a quick oven for thirty minutes. Baste twice while 

baking. When done remove the paper, put ona hot dish and 
serve with the following sauce: ‘ 


Sauce.—One tablespoon each of butter and flour rubbed to- 
gether until smooth. ‘To this add one teacup of boiling water, one 
teaspoon each of grated onion and carrot, one bay leaf, three pieces 
of mace, and three sprigs oi parsley. Let this mixture come to a 

_ boil, take from the fire and add one tablespoon each of mushroom 
- *gauce and Worcestershire sauce, two tablespoons sherry, salt and 
pepper to taste. —47rs, O. C. Smith, Martinsville, Va, 


* Corned Beef 


Rub the beef with a little salt and molasses and let stand two 
or three days. Make a brine that willl bear an egg. To ten gal- 
lons of brine add three pounds of brown sugar, two ounces of. salt- 
petre, six pods of red pepper and the unbeaten whites of four eggs. 
Stir into cold brine, boil and skim. When cold pour over the beef, 
which has been packed in a tight barrel.—Miss Augusta Watkins, 


Roast Beef 


Dredge the beef well on both sides with flour, and if there is 
not sufficient fat to season it rub well with lard. Place in a baking 
pan with a little boiling water and let cook until half done; basting 
‘often; then add salt to taste. Continue to baste until well browned. 
A few thin slices of onion scattered over the roast about a quarter \ 
of an hour before removing from the stove adds very much to the 


flavor.—/7s. P. H. Hanes. 








28 THE TWIN-CITY HOUSEWIFE — 


Escalloped Beet | 


On the bottom of a shallow bake-pan put a layer of cold, thin- 
sliced potato, one layer deep, and line the sides of the pan with same. 
Into this pour one pint of finely-chopped cooked beef, in which has. 
been mixed one tablespoonful of butter, one tablespoonful of cream, 
one scant teaspoonful of salt, a dash of pepper and one tablespoon-— 
ful of water. Cover with a close lid and set in a hot oven until boil- 
ing hot, turn upside down on a platter and send to the table at once. 


Creamed Dried Beef 


Over sliced dried beef pour boiling water and let stand five 
minutes. Makea cream sauce. Add the beef to it and when hot 
through turn into a hot dish and serve. 


Spiced Beef 


Boil four or five pounds of beef until the meat falls off the bone. 
Shred the meat and chop the soft gristle very fine. Set aside the 
liquor in which the meat was boiled until cold; then skim the fat 
off and boil down to one pint. Roll six crackers fine and add to 
the meat. Pour all into the hot liquor, adding salt, pepper and a 
pinch each of ground cloves, cinnamon and nutmeg. Let it boil up 
once. Put in a mould with a weight upon it. Cut in thin slices — 
and serve-—J/r7s. A. V. Maslin, 


Broiled Steak 


Heat a frying pan or griddle very hot. Grease lightly and lay 
the steak on it... When seared on one side turn and sear the other, 
and keep turning’ until the meat is done. Put on a hot dish, and 
sprinkle with salt, pepper and bits of butter. If gravy is wanted 
rub together a tablespoon each of butter and flour, put into pan 
where steak was cooked, add a little hot water, pepper and salt. 
Let come to a boil, stirring all the time. 

Fried Steak 

Remove every particle of skin and gristle. This will usually 
divide the steak into small pieces about the right size to serve. 
Season some flour with salt and pepper. Wash steak and roll each 
piece in the four. Put in a frying pan containing boiling hot lard 
and sear first on one side, then on the other. Fry over a moderate 
fire until well done, keeping covered tightly all the time. Just be- 
fore removing from the stove, pour into the pan a little hot water, 
put top on and let steam a few moments. Make gravy by adding 
a paste made of a tablespoon each of flour and butter to ia ‘grease 
in the pan, letting it cook until as thick as wanted. | 


Peppers Stuffed With Beefsteak 


Remove the seed from large sweet peppers. Grind steak fine 
and fill peppers with first a layer of the meat then a layer of bread 
crumbs and tomatoes, the latter on top, seasoning with salt, pepper, 
and butter. Bake in a hot oven until done.—J/7s. G. W. Coan. 


Hamburg Steak 


Chop round steak very fine. Season to taste with salt, pepper, 
and if liked a little onion juice. Mix well together and form into - 
round flat cakes. Fry in hot lard and butter ‘until brown. Place 
on a hot dish and make a gravy by stirring a little flour in the butter 


remaining in the pan, adding boiling water, salt and peep ‘to taste, 
and cook until thick. 





THE TWIN-CITY HOUSEWIFE 29 
Renna imaniGen nnn nit 


Stuffed Beefsteak 
Take a piece of round steak, pound well and season with salt 
and pepper; then spread with a nice dressing. Roll up, tie with 
twine. Putin a dripping pan with a little water and two pieces of 
fat pork, renewing the water as it boils away. Baste frequently 
until it is a nice brown. If it bakes too rapidly cover with a dripping 
pan. It is delicious sliced and served cold. 


Baked Ham 


Wash and scrape the ham and let it soak over night; then put 
in a boiler of milk-warm water, with skin side down. Boil slowly 
for four or five hours. When cold remove the skin, trim into nice 
shape and sprinkle with two tablespoons of black pepper. Lay the 
ham on a grating in a baking pan, set in a hot oven and when well 
heated through sift over with cracker dust and let brown. 

 —Myrs. J. E. Coles. 
Deviled Ham 


One-half pound of raw ham, cut in thin slices, one tablespoon 
of dry mustard, two tablespoons of melted butter, one tablespoon of 
vinegar, one-fourth of a teaspoon of cayenne pepper, a little flour. 
Mix all the ingredients except the flour and spread the mixture on 
both sides of the ham (there should be two slices). Sprinkle the 
ham with a little flour and broil over a hot fire seven or eight min- 
utes. Serve at once ona hot dish—J/s. F. G. Schaum, 


Minced Ham, with Eggs 
Mix one-half pound of cracker crumbs with one-half pound of 
lean boiled ham, finely minced. Moisten with a little hot water, 
in which a small piece of butter has been melted. Put in a baking 
dish and make depressions, and in each break an egg. Sprinkle 
salt and pepper over the eggs and bake until done. 


To Boil a Ham 


Soak the ham in a quantity of water for twenty-four hours, trim 
and scrape very clean. Put into a vessel with more than sufficient 
water to cover it, adding a blade of mace, a few cloves, a sprig of 
thyme and two bay leaves. When done let it become cold in the 
water in which it was boiled. Remove skin carefully without in- 
juring the fat, and press a cloth over it to absorb the grease. Shake 
some bread raspings over and serve cold, garnished with parsley. 
Ornament knuckle with a paper frill. —J/7s. -. B. Ejfird., 


Roast Mutton 


Dredge the mutton well with flour and place ina baking pan, 
with little boiling water, and let cook until tender, basting frequently. 
~ When about half done add salt and pepper to taste. Ifthe mutton 
has not sufficient fat to season it well, butter or lard may be used. 

—Mrs, G, W. Hinshaw. 
Sausage 


Run through meat chopper one pound of pork, mostly lean, 
though there should be some fat. Season with one teaspoon each 
of salt and ground sage and one-fourth teaspoon of pepper. Make 
into cakes, put into frying pan which has been heated very hot, 
and cook over a slow fire until well done, turning so as to brown 


both sides. 





4 


~ 





— 


THE TWIN-CITY HOUSEWIFE | 





Creamed Sweetbreads 


Remove pipes and membranes, then cook in boiling salted 
water, with one tablespoon of lemon juice, for twenty minutes; 
then plunge in cold water to harden. Cut ‘or break the sweet- 

__ breads into small sections and mix with the following sauce: Heat 
fy. one pint of cream or milk; beat the yolks of three eggs, add a lit- 
tle cold milk, strain them into the warm cream and cook over hot 
water until the eggs thicken the cream like boiled custard. Add 
one tablespoon of butter and one of flour (dampen flour); salt and 
pepper to taste. Stir all the time and when smooth and very thick 
pour over the sweetbreads. Put them in a scalloped dish, in 
shells, or in paper cases. Cover with buttered bread crumbs and 
bake until crumbs are brown.—//7s. Watt Martin, 


Creamed Sweetbreads and Chicken Livers 





Boil two sets of sweetbreads twenty minutes. Remove all 
gristle, skin and fat, and cut into small pieces. To this add one 
dozen chicken livers, one-half pint cream, a little onion, parsley, 
butter, flour, salt, and red pepper. Stew about ten minutes. Just 
before serving add three tablespoons of sherry. Serve in ramekins, 
timbale cases, or on rosettes.—/f7s. Edwin L. Jones. 


Fried Sweetbreads 


Wash and trim the sweetbreads and let stay in cold water 
about one hour. Make a batter of one egg and flour enough to 
thicken; season with salt. Dip sweetbreads in the batter and fry 
in butter. Serve on a dish with ripe tomatoes sliced and fried 
brown in the same batter. —//1s. /. W. Hanes. 


Sweetbreads and Peas 


Wash, trim and parboil the sweetbreads, cooking them fifteen 
minutes. Cut into pieces and dip in egg, then in bread crumbs, 
and fry in hot butter. Boil the peas ten minutes; pour off all the 
water, season with salt and butter. Pour on a platter, the sweet-’ 
breads on top.—A/rs. EA. Ebert. 





Brown Stew of Veal 


Get a knuckle of veal, or a portion of the breast, about two 
pounds; cut into bits and roll in flour. Put two tablespoons of veal 
suet in a pan; when hot put in the meat and stir constantly until a 
light brown. Draw the meat to one side; add two tablespoons of 
flour to the fat and mix well; add one pint of water and stir con- 
stantly until it boils. Add a teaspoon of salt, a dash of pepper, a 


slice of onion and a bay leaf. Cover and let simmer gently for 
one hour.—Mrs. /. G. Schaum, 


Veal Loaf 


Three pounds of raw veal, one-half pound of salt pork, 
chopped fine, butter the size of an egg, one and a half teaspoons 
of salt, one teaspoon of pepper, three eggs. Mix all well together 
and add the juice of one lemon. Make into a large loaf; cover 
with fine bread crumbs or cracker crumbs and bake three hours in 
an oven not too hot. Serve cold. Delightful for tea, sliced thin. 
. ne Mrs, Wm. L. Fill. 











POULTRY AND GAME 





Brunswick Stew 


Take one chicken or two squirrels, cut up and put over the 
fire, with one-half gallon of water. Let stew until the bones can 
be removed. Add one-half dozen large tomatoes chopped fine, 
one pint of butter beans, corn cut from one-half dozen ears and 
four good-sized Irish potatoes, sliced. Season with butter, pepper 
and salt, and cook until thick enough to be eaten with a fork. 

Mrs, R. D, Moseley. 
Blanquette of Chicken 


To a cream sauce add one pint of cooked chicken, cut into 
dice; one tablespoon of chopped parsley. While the sauce is hot 
add the beaten yolks of two eggs and two tablespoons of cream or 
milk and stir into the chicken. Serve with toast. 

—Mrs, C, F, Shafjner. 
Broiled Chicken 


Cut chicken open on back, lay on board and pound until it 
will lie flat. Lay on a gridiron, put a lid over the chicken and 
weight it down; place over a bed of coals and broil slowly. When 
thoroughly cooked, pour melted butter over the fowl; sprinkle 
with pepper and salt and serve on a hot dish. —/). 7. 


Chicken a la Italienne 


One pint of cold meat, three hard-boiled eggs, one gill of 
cream, one tablespoon of flour, twelve drpps of onion juice, salt and 
pepper to taste. Put butter in frying pan to melt; add the flour 
and stir until well mixed; next add the hot water and cream and 
stir until it boils. Take from the fire; add the chicken and sea- 
soning. Mix carefully. and set it over boiling water until thorough- 
ly heated. Take from the fire and dish. Press the yolks of the 
éges through a masher and chop the whites fine. Scatter the 
yolks over the meat and the whites around the edge. Garnish with 
parsley, and serve. —4/7s, /. G, Schaum. 


Chicken with Green Peas 


Take cold chicken and cut into pieces as for salad; sprinkle 
with pepper and a little salt. Cook green peas in the ordinary 
way, and just before removing from the fire add the chicken. 

; —Mrs, P. H, Hanes. 
Creamed Chicken 


Make a cream sauce and when done add cold chicken cut into 
dice, and a little chopped parsley. Let remain on stove until 
chicken is thoroughly heated. The yolk of an egg can be added 
if liked. | 

Fried Chicken 
Roll each piece of the chicken in flour which has been sea- 
~ soned with pepper and salt. Fry slowly in plenty of boiling lard, 
keeping the pan covered and turning the pieces frequently. To 
make gravy, mix a heaping tablespoon of butter and a desertspoon 
of four. Put in a pan over the fire and stir until it melts and has a 
golden color. Season with pepper; add to it one cup of sweet 


milk, and as soon as it boils up once pour it over the chicken. 
—Mrs. James Griffith. 

















32 THE TWIN-CITY HOUSEWIFE 





Jelfied Chicken 


Two medium-sized chickens cooked thoroughly. Pick from 
the bones and run through grinder. Dissolve one box of Cox’s 
gelatine in a pint of cold water. To this add the liquor (about one 
quart) in which chicken was boiled, and which has been cooled 
and skimmed. Pour into a long pan one-half inch of the liquor, 
allow it to congeal, then add a layer of chicken seasoned with salt 
and pepper. Next put a layer of hard-boiled eggs chopped fine. 
Pour over this enough liquor to cover. Let harden, then add an-— 
other layer of chicken and the eggs, with a layer of the gelatine on 
top. When hard turn out, cut in squares, serve with Mayonnaise 
and garnish with parsley. —/7/7s. /. R. Fletcher. 


Marbled Chicken 


Soak a small tongue over night. Next day boil gently until 
very tender. Remove the skin and cut in half inch dice. Boila 
fowl separately until the meat is almost ready to drop from the 
bones. Free it from fat and skin and when cold chop fine. Hard 
boil three or four eggs and cut them in thin slices. Season the 
meats well with salt and pepper. Cut fine sufficient parsley to 
make two tablespoonfuls. Toa pint of the hot stock from the 
fowl add one-third of a package of granulated gelatine which has 
been soaked in one-third of a cupful of eold water. Stir until dis- 
solved, season well and strain through cheese cloth. Pour a thin — 
layer of the liquid in the bottom of a wetted: mold and set away 
until firm. Fill the mold with alternate layers of the chicken, 
tongue and eggs, sprinkling each with the parsley. Pour over this 
enough of the gelatine mixture to just moisten. __ Bind all together 
and set away until ais and firm. Slice for lunch or dinner. 

—Miss P, Ht, Church. 


Roast Goose or Duck 


Never cook under two days after it is killed. Before cooking 
put in weak salt water for several hours to remove strong taste. 
Plunge in boiling water for five minutes. Make a dressing of 
toasted bread crumbs, a little fresh pork chopped fine, one minced 
onion, butter, ‘salt and pepper. Fill the cavity with the dressing. 
Rub the fowl with butter or lard and put it in a pan with one pint 
of boiling water. Place in a hot oven; baste “and turn until well 
done. Season gravy with onion.—A/rs. J. S. Early, 


Opossum 


e 


Scald with lye, scrape off. hair and dress whole, leaving on 
head and tail. Rub well with salt-and set in cool place over night, 
place in large stove pan with two pints of water and three or four 
slices of bacon. When about half baked fill with a dressing of 
bread crumbs, seasoned with salt, pepper and onion if liked. 
After returning to pan place sweet potatoes, pared, around the 
opossum. Bake all a light brown, basting frequently with the gravy. 
When served, place either a sweet potato or apple in its mouth. 


. Barbecued Rabbit | 
After skinning and cleaning, place. the rabbit in a covered bak- 


ing pan, with a sauce made of vinegar, butter, pepper and salt. Baste » 


frequently with the sauce and let bake until tender. Serve with the — 
sauce.—7/rs, J, W. Hanes, Ute 





rarieteer epee et ue eene meee NOL COL rari re eit eee nme clini 
THE TWIN-CITY HOUSEWIFE 33 


Broiled Partridge 





After having prepared the bird nicely, divide and flatten it; 
season it with salt and pepper or cayenne; dip into clarified butter 
and then into very fine bread crumbs, and take care that every part 
shall be equally covered. If wanted of particularly good appear- 
ance dip the second time into the butter and crumbs. Place over 
avery clear fire and broil gently from twenty to thirty minutes. 
Send to the table with brown mushrooms or any prepared sauce. 

—Mrs, Geo. T. Brown, 
Partridges 


Put birds in covered roaster with a lump of butter on each. 
Add one cup of water and a little red pepper. When half done salt 
them and add one cup port wine, one tablespoon Worchester sauce, 
and juice of one lemon. Drain water from one can mushrooms, 
chop up and put over birds with gravy when ready to serve. 

| —Mrs, Jeff Burton. - 
Broiled Pigeons 


After cleaning split down the back; pepper and salt them and 
broil very nicely. Pour over them either stewed or pickled mush- 
rooms in melted butter and serve as hot as possible —47. C. &. 


Squabs 


Steam, and remove pin feathers, head, feet, tips of wings, and 
crop. Split through back and clean well inside and out. Fold in 
buttered wrapping paper, place in pan and bake in hot oven from 
twenty-five to forty-five minutes, It should be turned frequently 
while cooking. —Drexel Institute Recipe. 


Roast Turkey 


When ready for cooking put the turkey in boiling water and 
let remain ten minutes. Make a dressing of toasted bread crumbs, 
three hard boiled eggs, chopped fine, one nicé bunch of celery, chop- 
ped fine, season with butter, salt and pepper. |: Fill the cavity and 
crop with dressing. Rub the turkey well with butter and place in 
a pan with one pint of boiling water. Put in a hot oven, basting 
and turning frequently until every part is a nice brown. When the 
meat is an amber color pin a buttered sheet of paper over it to keep 
it from getting hard and “dry. Cook three or four hours. Season é 
gravy with celery.— Mrs. ‘W. M1, Moseley. 

Dressing for Turkey or Chicken 

One quart of toasted bread crumbs, moistened with hot water, 
four tablespoons of butter, well-beaten yolks of two eggs, salt and 
pepper to taste. | , 

This can be varied in several ways. A little chopped celery, 
parsley, sage or onion, 6r several cloves added to the other season- 
ing is liked by some. it 

POTATO DRESSING is made by using equal quantities of 
bread crumbs and mashed Irish potato. 

FoR CHESTNUT DRESSING boil chestnuts, remove shells 
and skins, grind the kernels very fine and add to the plain dressing. 

FOR OYSTER DRESSING add oysters in any quantity desired, 
either whole or cut in small pieces. | 







rf i} Hi! tilts rf 
‘ Hifi BAIN 
Pi HH Nb tea 8 


ee | VEGETABLES | 





Asparagus 


Cut the tender part of the asparagus in inch pieces; boil until 
tender and pour off the water. Add a half cup of milk; butter, pep- 
per and salt. Thicken with one teaspoon of flour. Pour over 
toasted bread, buttered. — Mrs. Frank Coleman. 


c Asparagus on Rosettes 


Place asparagus on rosettes and cover with cream sauce. Press 
through a potato ricer first the whites, then the yolks of hard boiled 
eggs, and on top sprinkle a little finely chopped parsley. Peas are 
nice served in the same way. - 


Baked Asparagus 


Fill a buttered baking dish with alternate layers of asparagus 
which has been cooked until tender and cut into inch pieces, and 
grated bread crumbs. Sprinkle each layer with salt, pepper and bits 
of butter. Pour over it a cup of sweet milk, and bake in a moderate 
oven twenty minutes, 


Snap Beans 


Boil a piece of fat bacon one hour; string, snap and wash the 
beans and add to the meat and let cook about two hours, adding 
salt and pepper to taste just before taking up. 


Lima Beans 


Put beans in to cook in enough water to cover them and let 
cook until tender, adding more hot water as it boils away. Just 
before removing from the stove add a little meat gravy, cream; pep- 
per and salt to taste. If preferred, the beans can be boiled with a 
thin slice of bacon and a little butter substituted for the meat gravy. 


Cauliflower 


Parboil cauliflower in salt water until tender. Pour over it 
sweet milk to which a little four has been added for thickening. 
Season with butter, pepper and salt if needed. Let cook until milk 
is smooth and creamy. 


Creamed Cabbage 


One good size cabbage, chopped fine, and boiled in salt water 
one hour; drain off water, put cabbage back in pan and pour over it 
one pint of milk. Mix one tablespoon of butter and one of flour 
together, add a little pepper, and add to the cabbage, stirring all to- 
gether well. Cook five minutes and then dish. 

—Mrs, Wm. L. Hill, 


_ Escalloped Cabbage 


Shred cabbage as for slaw. Grease a baking pan and put first 
a layer of cabbage then one of bread or cracker crumbs until dish is 
full, with bread crumbs on top, seasoning each layer with salt, pep- 
per and butter. Take enough milk to cover, to it add one or two 
well-beaten eggs, and pour over the cabbage. Bake inside stove 
until cabbage is thoroughly done, keeping a cover over it until afew _ 
minutes before removing from the oven.—A/iss Jennie Bingham, 









ees 
THE TWIN-CITY HOUSEWIFE 35 


ee ET te a SSeS teens i sssssinsssamnmsessssisuhiseynssosiamenemn 


* 





Slaw 


One cabbage, medium size, shaved fine, sprinkle with salt un- 
til ready to pour the dressing over it. Boil one cup of vinegar and 
to it add three eggs well beaten, mixed with one cup of sour cream 
one tablespoon of butter, one of sugar; pepper to taste. Boil all ae 
gether until it is like custard. Squeeze all the water out of the cab- 
bage that you possibly can, place in a dish and pour the dressing 
over it. Good either hot or cold.—/rs. P. H. Hanes. 


Cold Slaw 


One fourth of a large head of cabbage, and two small onions 
chopped fine. Sprinkle with salt, let stand for a while, and squeeze 
all the water from it. Season with black pepper. Celery seed may 
be added if liked, also slices of green sweet pepper. Sweeten vine- 
gar to taste and pour over slaw and it is ready to serve. 

—Miss Kate Hanes, 
Stewed Corn 


Cut corn from the ear and put in a pan with fried meat gravy 
—about two tablespoons of gravy to eight ears of corn. Let cook 
iantil done, then season with butter, cream, pepper and salt. 

—Miss Kate Hanes, 
Corn Fritters 

Grate one dozen ears corn. Add to it one teaspoon flour, yolks 
of two eggs, salt and pepper to taste. Beat whites until light and 
stir into the mixture. Put two tablespoons lard in a frying pan and 
when hot drop the batter into it by spoonfuls. Brown on both sides 
and serve very hot. 

Fried Corn 

Put a tablespoon of butter in pan and let brown. Pour water 
over very tender corn and cut from ear. Add this to the butter, 
season with salt, pepper, and a pinch of sugar. Cover and let steam 
until done, stirring occasionally to keep from burning. 

—Miss Ella Dodson, 


Corn Baked in Peppers 
Cook corn until tender. To it add a little cream, some grated 
cheese, one or two eggs (according to quantity of corn) beaten sep- 
arately, salt and pepper to taste. Fill sweet green peppers with the 
mixture, put in a baking pan with a little hot water and bake. 


Corn Pudding 

Cut corn from one dozen ears with a sharp knife and scrape 
the cob. Add the well beaten yolks of four eggs, one tablespoon 
of sugar, two tablespoons of melted butter (more may be used if 
wanted rich), one tablespoon of flour mixed with the butter or a lit- 
tle milk, a small quantity of salt and pepper, one and one-half pints 
of milk, and lastly the well beaten whites. Bake in a covered dish 
‘slowly for one hour, then uncover and let brown. 

me ' —Mrs, F, G. Coutchfield, 
Egg Plant 

Pare, slice into slightly salted water, let stand an hour and boil 
until tender. Drain off the water, mash smooth, season with but- 
ter, pepper, and more salt if necessary. Add one well-beaten egg, 
make into small cakes, roll in flour and fry. 




















36 THE TWIN-CITY HOUSEWIFE — 





Baked Egg Plant 


Select two small purple egg plants, put into boiling water for 
half an hour. ‘Take from the water, cut into halves and scoop out 
the center, leaving a wall half an inch thick. Chop the portion 
scooped out and to it add one-half cup bread crumbs, one-half cup 
chopped nuts, a teaspoon of salt, a tablespoon each of chopped pars- 
ley and grated onion, and a saltspoon of pepper. Mix the in- 
gredients well and stuff into the shells, heaping it up in the center. 
Put in a pan and bake in a moderate oven one hour, basting the tops 


once or twice with a little melted butter. 
—Mrs. Robert Lassiter, Charlotte, 


¢/Macaroni 


Boil macaroni until tender; put a layer in a baking dish, season 
with salt, pepper and bits of butter; next put a layer of grated cheese 
and so until dish is full, ending with a layer of cheese. Add enough 


sweet milk or cream to nearly cover and bake until as dry as wanted.. 
—Mis, Dorsey Battle. 


Macaroni or Spaghetti with Tomatoes 


Break one-half pound of macaroni in very short lengths and 
cook in boiling water until done. Drain the water from one can of 
tomatoes, add to the macaroni and let this cook together. Season 
with salt, a little cayenne pepper and butter the size of an egg. Be- 
fore taking up add one-fourth pound of grated cheese. A very lit- 
tle sugar may be used if liked.—J/7s. /. G. Crutchfield. 


Mushrooms Patties 


One pound of flour, one pound of butter, white of one egg, one 
cup of water, one tablespoon of salt. Put the flour in a bowl, add 
the salt and work in a small piece of butter; when thoroughly work- 
ed with the hands, add the white of the egg (unbeaten) and the 
water; knead well, put on a marble slab, roll .out and spread with 
dots of butter; cut and fold over and repeat until all the butter is. 
used. Cut with a round cutter and with a smaller one cut half way 
through. Bake in a quick oven twelve minutes. When baked re- 
move the centres, scoop out the inside unbaked portion and fill with 
mushrooms chopped and added to a cream sauce. 

—Mrs, H, L. Riggins. 
Okra 


Boil young okra in salt water until tender, and drain. Add 
one-half a teacup of cream and heaping tablespoon of butter. Le 
it boil up once, turn out in a dish, sprinkle with salt and pepper 
and serve hot. 

Stuffed Onions 


Boil onions till tender in salted water. Take the inside of the 
onion and mix with chopped beef or veal, season highly with salt, 
pepper and butter. Put back in onion, put in stove and brown. 

—Mrs, W. M. Hendren. 
Stewed Parsnips 


Boil in plenty of water one-half dozen medum-sized parsnips. 
When so they can be pierced with a fork, take up, slice them, put 
in a stew pan with one cup of milk, a tablespoon of butter and pepper 
to taste. Stew until soft. Thicken with one tablespoon of flour and 
let boil up. Add two teaspoons of sugar. —A/iss Augusta Watkins, 





a eeeeSeSeSeeeeeeFSsSseseseseseM 
THE TWIN-CITY HOUSEWIFE 37 


SE tr tenn bert Ela ceeeeia tne, ane Mata EPR sie hl ace eT 





Green Peas 


Shell green peas until you have a quart (half a peck in the 
shells will generally produce a quart of shelled peas). Put in a 
stew pan with a thin slice of fat bacon; cover with cold water and 
cook until tender; thicken with one tablespoon of flour in one-half 
cup milk; season to taste with salt, pepper and butter. 


Baked Peppers 


For six peppers allow one cup of cold cooked meat, one 
medium sized tomato, one-half teaspoon salt, one tablespoon of 
melted butter and one-fourth cup of uncooked rice. Chop the 
meat fine before measuring; cut the tomato into dice, draining 
well; mix all together and nearly fill the peppers with the mixture d 
stand them in a baking pan. Put in the pan one slice onion, one 
tablespoon of butter, the juice from draining the tomatoes, and 
enough water to reach to half the height of the peppers. Bake for 
one hour in a slew oven, basting the peppers every fifteen minutes. 
Lift the peppers from the pan to the serving dish, thicken the 
juice in the bottom, pour it over the peppers to serve. 

-—-Miss Ella Hinshaw. 


Broiled Potatoes 


Peel six medium sized cooked potatoes, cut in halves and lay 
on a dish and season with a pinch of salt. Pour two tablespoons of 
melted butter over them and roll them well in it. Arrange on a 
broiler and broil over a moderate fire for three minutes on each side. 
Place in a hot dish on a folded napkin and serve. 

| —Mrs. Mary Flooker. 


Delmonico Potatoes 


Hash four medium sized cold boiled potatoes; put them in a 
saucepan; add half a tablespoon of butter and a half a cup of cream, 
a teaspoon of salt and a dash of pepper. Stir with a wooden spoon 
for five minutes, then turn into a baking dish. Sprinkle over it two 
tablespoons of grated cheese and the same of fresh bread crumbs. 


Put here and there a bit of butter, in all two tablespoons, and brown 


ten minutes in a quick oven. 
Escalloped Potatoes 


\ . . . 
Fill a buttered baking dish with sliced potatoes, seasoning each 
layer with salt, pepper and butter. Pour over it a cup of milk and 


bake. 


Potatoes a la Duchesse 


‘Boil and mash four medium sized potatoes; add a quarter of a 
cup of cream, a tablespoon of butter, a teaspoon of salt, and a dash 
of pepper. Turn into a pastry bag and press into fancy shapes and 
place on a greased paper in a baking pan. Brush with beaten egg 


‘and brown quickly. Lift lightly and serve on a heated dish. 


Stewed Potatoes 


Cut several potatoes into dice and parboil until tender. Add 
one pint of milk into which has been stirred a tablespoon each of 
flour and butter made into a smooth paste. Cook until thick as 
cream, season with salt, pepper, and a little minced parsley. 














38 THE TWIN-CITY HOUSEWIFE — 





Potato Souffle 


Bake six good sized Irish potatoes. When done cut off the 
tops and with a spoon scoop out the inside into a hot bowl and 
mash fine; add one tablespoon of butter, one-fourth of a cup of hot 
milk, one teaspoon of salt; pepper to taste. Beat until light and 
then add the well-beaten whites of two eggs; stir gently. Fill the 
skin with the mixture, rub over with the yolks of the eggs. Put in- 
to the oven until hot and a light brown.- 477s. A. &. Ebert, 


Saratoga Chips 


Wash and peel the potatoes, slice very thin and let them stand 
in cold water half an hour or longer, having the water slightly salt. 
Remove from water, place between a napkin to dry; then fry in hot 


drippings a light brown. — Serve in a napkin or pile about fish. 
—Mrs, R. B. Glenn, 


Stuffed Potatoes 


Wash Irish potatoes, bake, and cut into halves. Scoop out 
insides, season with butter, celery seed, pepper, salt and grated 
cheese. Put back into skins, cover each with gratedocheéses' stand 
on ends in a pan, and put into oven and brown. 


#9 tstod paltoth’S. P. W. Crutchfield. 
Lee ‘eovled Candied Sweet, Pot SLOSS. Vibe xiz feaK 


to 2 ie or stew a potatoes! unto nearly: doneieso7Peek atid Scue 
in Bes mot/quiteihalf afeinch thicker bPlacean a-bakine dishowith 
very little watery cicSpreatl eachiislicersvith butter, sprinkle: thickly 
with sce and bake until: browacrWeblol’s @o Thompson | ni 9o8l4 


4 
sesacotk esokh 


“Glazed Sweet Potatoes 


Boil medium sized Sireet poratKRe forty-five minutes, drain, 
pare, out! in; halvesdengthwiseoand sprinkle mwithesaltio! Hedt two 
tablespoons ofsbultter and one itablespoom each iof watéer>ands browit 
sugar: «lace, potatoesim a shallew baking dishjsusing theomixtiiré 
to,vbastesthem, anddet browncn ovenonMfns; WA La2O' Borie, 101 

gdmivio tes  daort ‘sweet Potato’ ‘Chips |B SIkT2 to 2noog jeaidg 

ae moouesid to tid g S19d7 bris S194 com a 

fice potatoes very thin land put in. 4.pan, of cold, salt, water; 
Dry with a cloth and fry in boiling lard. Lace on chat paper to 
drain. —A/s, J.C. salad 1 baqolisoe 


(oss ann MOCKSZ .A2507RI0d | i : Agd 2b 9199) hod & ti 4 
bi bas vsaceq ilse. ditw i9vsl 
ile one Cup of rice put hate cups ‘water land cook in a large 


double boiler, until dry. Season with salt, butter, and cream just 
before taking from the’ stive, buf dé Ade sirat all, letting the sea- 
soning-cook, through-tnstead. | “Eurm into a dish! veryrectefuligt ‘with- 
dutistirring, 1m: orden that sthe:grains: thay beowhdle: § ,218919 to quo 
bas esqaca yons “Hindoo Revie for Codkinig Met pig TE"  asaqog to 


e09 istnsd djiw cdeutt fisq enibied # At ie LBC eto eet ao 39nlq 

Place over the fre a large Ketle of boiling water, the lacger the 
better. Put into “this, slowly so not to check the boiling, the dry 
rice. [Jo not cover but Hoit hard! for twéfty minutes. When done 
peur intg a golander and. pour, ever, it a kettle, of; boiling water to 
wash, off ¢ ENBEY: drop of the, starghy waters.) ab Se (rice pin the 
colander ¢v9,,or/three times, and, serxe. . Byeryigrainswill be:whold 


and distingtycq bsonic sliil « brs nsqqeq Jlse diiw moesse .f1s919 


THE TWIN-CITY HOUSEWIFE 39 
SPMMADM RMR L/SBIANIN eit eras] yeti aaah anette ee rman atari aniaaretcnitiniacnin erty ce sang, 


Escalloped Rice 


To one pint of cooked rice, add one pint of cheese crumbled 
fine, three eggs well beaten, three-quarters of a cup of sweet milk 
a heaping .ablespoon of butter; salt and pepper to taste. Pour a 
a baking dish and bake until set like a rice pudding. If baked too 
long it will be hard and dry.— Mrs. P. H. Hanes. 


To Cook Salsify (or Oyster Plant) 


: Boil until tender, then scrape quickly under water to prevent 
its turning dark. Slice and pour over it sweet milk, butter the size 
of an egg, one teaspoon of corn starch, rubbed smooth in a little 
milk; season with salt and pepper and let simmer on the back of the 
stove until thoroughly done.—Miss Augusta Watkins. 


Squash 


Select young and tendet squashes, cut.in slices and boil in as 
little water as possible until very tender. Mash fine and season 
with meat gravy or butter, pepper, salt and a little cream. 


Squash Fritters 


Cook three medium sized summer squashes until tender, wash 
and drain thoroughly, season with pepper and salt, add one cupful 
of rich milk, the yolks of two eggs and sufficient flour to make a 
stiff batter, then stir in the well-beaten whites of three eggs, fry in 
smoking hot fat until a rich brown. 


Succotash 


Cut corn from ears and mix this with one-third the quantity of 
Lima beans. Cook one hour in just water enough to cover. Drain 
off most of the water, and add a cupful of milk and a pinch of soda. 
When this boils stir in a tablespoon each of butter and flour rubbed 
together until smooth; salt and pepper to taste. Let simmer ten 
minutes longer. 


Spaghetti 


- Boil the spaghetti in salt water and send to the table in a dish 
to itsself. Have ready a dish of grated cheese and when serving 
pour some of this over the spaghetti first, then a sauce made as follows: 

Put in a saucepan a tablespoon of lard and let it get very hot 
Then add Bree mar Diespeon of flour, stirring it all the time. 
When brown add «e pounds of round steak which has been ground 
fine, a little water, a can of tomatoes cut in small pieces, one-half 
teaspoon of cloves, one teaspoon spice, one-half an onion cut fine, 
black and cayenne pepper, and salt to taste. | When ready to serve 
put a glass of sherry in sauce dish and pour the sauce over. 


—Miss Jennie Bingham. 
Baked Stuffed Tomatoes 


Take rather large, regularly shaped tomatoes, cut a small slice 
from the blossom ends and remove the soft part. Mix this with 
stale bread crumbs, salt, pepper, butter, parsley and a little chop- 
ped onion. Fill tomatoes carefully. Put them in a dish with a lit- 
tle butter in it and let them bake three-fourths of an hour in a 
moderately hot oven, watching that they do not burn or become 


dry.—4frs, V. O. Thompson. 


40 THE TWIN-CITY HOUSEWIFE . 


Escalloped Tomatoes 


Put in a baking dish a layer of bread or cracker crumbs, sea- 
soned with bits of butter, then a layer of sliced tomatoes, seasoned 
with pepper, salt and a little sugar; then the crumbs, and so on 
until the dish is full, fnishing with the crumbs. Bake about an hour. 


Fried Tomatoes 


Peel tomatoes and cut crosswise in large slices; dip into 
meal and then in beaten egg; season with pepper and salt and fry 
in hot lard. 

Tomatoes Promeneale i 

Cut tomatoes in slices, sprinkle flour on both sides and fry in 


butter. Before entirely done sprinkle over the tomatoes a little 
parsley and garlic chopped very fine. —Chef Mouguin’s Cafe, 








Se 
oe ~ 

: YS 
f 








SALADS AND SALAD 
DRESSINGS 





Asparagus Salad 


Use either the canned or fresh asparagus which has been 
cooked until tender. Arrange in lettuce leaves in plates or salad 
bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a 
little grated cheese and put Mayonnaise dressing on top. 


Asparagus Vinaigrette 


One tablespoon each of onion and parsley, two tablespoons of 
capers, and six large olives. Chop all fine, mix and season with 
salt and pepper, cover with one gill each of olive oil and vinegar. 
Arrange asparagus on plates with a heaping tablespoon of the above 
mixture on each.—/4rs, Robert Lassiter, 


Celery Salad 
| Cut the inner tender part of celery into half inch lengths. Add 
half as much Edam cheese broken into bits. Serve with French 
or Mayonnaise dressing. Garnish with bits of tomato. 


Chicken Salad 


One chicken, one tablespoon of olive oil, three tablespoons of 
vinegar, one generous teaspoon of salt, one-half teaspoon of pep- 
per, one-fourth pound of almonds which have been pounded and 
blanched, as much celery as chicken meat, five eggs boiled hard 
and chopped fine and Mayonnaise dressing. Free the chicken of 
skin, fat and bones, pull apart with the fingers, then cut in pieces a 
little more than one-half inch in length. Mix the chicken, salt, 
pepper, oil, vinegar and almonds and set aside in a cool place. 
Cut the celery in fairly thin slices and keep in refrigerator until 
needed. Just before serving mix celery; season chicken and egg 
with half the Mayonnaise dressing. Arrange in a bowl and spread 
the remainder over the top.—/7s. L. A. Vaughn. 


Cucumber Salad 


Peel small cucumbers, cut in halves lengthwise and scoop out 
the centers. With this chop an equal amount of tomato, and sea- 
son to taste. Fill the boats with this mixture, and place each ona 
lettuce leaf with a spoonful of Mayonnaise or French dressing 
on top. 

: Fruit Salad 

Pare grapefruit and oranges and divide into sections by re- 
moving the white substance between. To this add Malaga grapes 
which have been split and seéds removed, some sliced banana, 
small cubes of’ pineapple, and Maraschino cherries. Sweeten with 
powdered sugar. Over the mixture pour the juice from the cher- 
ries and an equal quantity of sherry and let stand a couple of hours. 


Drain juice off and serve on lettuce leaves with French dressing. 


—_ Miss Mamie Duire. 


Japanese Salad 


Into each Maraschino cherry, place one-fourth English walnut. 
Chill, and serve on a lettuce leaf with a dressing made of lemon 
o tablespoonfuls of olive oil and thinned with 


juice beaten into tw 
© Sais fe Out. Fiinshaw. 
{ 


the Maraschino juic 


4 

















42 THE TWIN-CITY HOUSEWIFE © 


Marguerite Salad 


Cut the whites of six hard-boiled eggs into rings and mix the 
yolks with a half a pint of Mayonnaise. Lay each ring on a let- 
tuce leaf and heap yolks in the center. 


Oyster Salad 


Boil two dozen large oysters in their liquor for just one 
minute. Remove oysters with a skimmer and lay in adish. When 
cold squeeze over them the juice of two lemons and put on ice for 
one hour. Just before serving put the oysters ina salad dish with 
one pint of chopped celery. Pour over this a Mayonnaise dress- 
ing. Decorate with tender lettuce leaves and hard-boiled eggs cut 
in slices. Serve at once. | 

Potato Salad 

One dozen Irish potatoes boiled and mashed fine, piece of 
butter the size of an egg, stirred in while potatoes are warm, one 
onion, one teaspoon each of celery seed and mustara. Chop fine 
six hard-boiled eggs, add salt and pepper to taste, one teaspoon of 
sugar; stir well together and add vinegar to give desired acidity 
(about one cup). Garnish parsley and arrange either sliced or 
grated ege on top.—‘/rs. £, P. Albea, 


Salmon Salad 


One can salmon and two large Irish potatoes mashed fine. 
Make a dressing of the yellows of three hard-boiled eggs, mustard, 
pepper and vinegar. Pour this over the salmon and potatoes and 
mix well. Mash the hard-boiled whites fine and spread over the 
top. Garnish with parsley and slices of lemon. 

—Miss Mamie Dwire. 
Salmon Salad 


One can of salmon, one-half dozen eggs (hard boiled), one 
bunch of nice celery, a pinch of red pepper, one tablespoon of 
mustard, one-half cup of vinegar; salt and black pepper to taste. Take 
the yolks of the eggs and mash them up with a little of the oil off 
the salmon, add part of the vinegar, red pepper and mustard and 
mix until it is a smooth paste. Cut the whites up fine, also the 
celery and mix all together. If not sour enough, add the rest o 
the vinegar.—4/rs, A. L. Smoot, Salisbury, . 


Shrimp Salad 


Wash one dozen tomatoes, cut off the top and scoop out the 
inside; chop rather coarse. Wash one can of shrimps. Keep out 
a few for decoration, the rest shred rather fine; mix these and the 
inside of tomatoes together; season very lightly with salt and 
cayenne; replace in tomato, place on lettuce leaves, arrange the 
whole shrimps about, put a tablespoon of Mayonnaise dressing on 
top of each and serve one tomato and leaf.—Mrs, Watt Martin. 

Shrimp Salad 

‘Take a can of shrimp and soak several hours in cold water. 
Crumble in small pieces and add two-thirds of a cup of tomato 
meat (not the seed), two-thirds of a cup chopped celery, and the 
pepper part (not the inside) of a stuffed bel] pepper. Mix with 
Mayonnaise dressing. Line the salad dish with lettuce and sliced 
tomatoes. Place the salad on ice and serve when very cold. 


—Mrs. R. B. Crawford. 


OA, A. Cree, 


oe Pegg Pere pe 














SomeTRrMaertvORMCGM TUTE CITING 11: Rta eR TR Sten re Three tenveneee oectrenanresacisneSarconentuhoaooanes 
THE TWIN-CITY HOUSEWIFE 43 


ee ee ee Oi St ae le. 
Tomato Salad 


Select round ripe tomatoes. Make a round opening at the top 


of each, scoop out the inside and fill the cavity with equal parts of 


tomato and celery, salted very slightly. Place on lettuce leaves with 
a tablespoon of Mayonnaise on top of each. 


Frozen Tomatoes 


One can of tomatoes rubbed through a colander. Season with 
salt, pepper, and a little sugar. Freeze and serve with French dress- 
ing or Mayonnaise. If desired it can be moulded by putting in 
baking powder cans and packing in ice for three hours. 

—Mrs. George S. Norfleet. 


Frozen Tomato Salad 


Select twelve large, firm tomatoes. Cuta slice from the top, 
scoop out the pulp and cut into small pieces. Save the juice and 
add to the pulp, after : straining out the seed. To this add one-fourth 
as much celery cut into cubes, one large cucumber, omitting the 
seed, one green bell pepper,sone teaspoon Worcestershire sauce, one 
tablespoon gelatine, a dash of horseradish, onion juice, paprika, mus- 
tard, and celery salt to taste. Put into a freezer, omitting the 
dasher, ‘then stir in gently. one- -half cup of boiled dressing to which 
has been. ‘added one-half cup whipped cream. Pack in salt and ice 


one and one-half | hours.” Chill the tomato shells and refill. 
0 ON li elt —Miss Tuchie Vaughn. 


, Waldorf Salad 


YS 


Ha 


Cut: sour crisp. apples into, half an inch dice, add an equal quan- 
hots, RF 
tity. of chopped. celery, salt to taste and mix with Mayonnaise dress- 


WE MIN 


ing. We Tf liked. add one cup sliced English walnuts to each cup of the 


_ apples. and ¢ SET » inh Aeon Ee 


“me avol sein sdi » ny, _Feeoch Dressing 


One ‘tablespoon vinegar or lemon juice, three tablespoons olive 
oil, ‘one-half teaspoon salt and one-fourth teaspoon black pepper. 
Put salt and pepper in a bowl, add gradually the oil and mix until 


| the salt i is thoroughly dissolved; add by degrees the vinegar or lemon 


juice, s stir continually for one minute and it is ready for use. 


SiC786 ld 9 83, AQUONG eshteaneies Sauce 


* fae cup of ails oie tablespoon of flour, a small spoon of but- 
ter. Let come to aboil. Beat into it two eggs and when cold add 


one tablespoon of oil; salt, pepper and vinegar to taste. 
—Mrs, M. F. Patterson. 


Mayonnaise Sauce 


Mix in a quart bowl one everiffeaspoon of ground mustard, one 
of salt, one and one-half of vi 1 Beat i in the yolk of a raw egg, 
then add very gradually half a pint sf pure olive oil (orgmelted but- 
ter), beating briskly all the time. he mixture will become a very 


thick batter. Flavor with vinegaho F'juice of fresh lemons. Closely 






covered it will keep for weeks in a cool place and is delicious. 


—Mrs. W. /. Jones. 








44 THE TWIN-CITY HOUSEWIFE 





~ 


Salad Dressing 


To one hen use four eggs, one teaspoon vinegar, one teaspoon 
mustard (ground), one-fourth teaspoon cayenne pepper, one-third 
cup good vinegar, one-fourth teaspoon salt. Cook until it thickens; 
when cool add one-half cup butter or oil from chicken and one 
tablespoon Worcestershire sauce.—//rs. James Kk. Norfieet. 


Cooked Salad Dressing 


One teaspoon salt, one teaspoon mustard, three teaspoons 
white sugar, two tablespoons vinegar, two tablespoons drawn but- 
ter, two tablespoons cream or sweet milk and two eggs beaten 
separately. Mix salt, mustard, sugar and yolks well beaten, add 
slowly the cream, then gradually the vinegar; add very slowly the 
drawn butter or it will curdle. Set on the stove over boiling water, 
stirring Constantly until it almost boils, then add the whites beaten 
stiff. Set aside to cool and pour over salad when quite cool. This 
is not enough for a large chicken made into salad. 


METS, AN Caner, 
Mayonnaise Dressing 


Beat well together the yolk of one egg, one-half teaspoon salt, 
a pinch of cayenne pepper, and the juice of half a lemon. To 
this add one-half pint olive oil, drop by drop at first, afterward it 
need not be added so slowly. Before beginning see that every- 
thing—the bowl, spoon, egg, oil and lemon juice—is very cold. 


—Mrs. G. W. Coan. 
Mayonnaise Dressing 


One teaspoon flour of mustard, one teaspoon of powdered 
sugar, one-half teaspoon of salt, a dash of cayenne pepper, yolks of 
two raw eggs, one-half pint of olive oil, or more if desired to make 
more dressing, two tablespoons of vinegar, juice of one lemon and 
one tablespoon of Worcestershire sauce. Mix the first four in- 
gredients in a small bowl, add eggs, stir well with a silver fork or 
wooden spoon, add the oil, a few drops at a time, stirring in every 
bit of each installment of oil before adding the next. When the 
dressing commences to thicken, the oil can be added in a little 
larger quantities. When all the oil has been used stir in the lemon 
juice and lastly the vinegar and Worcestershire sauce. The bowl, 
spoon and eggs should be placed on ice long enough to chill before 


commencing the dressing, which should not be made in a warm 
room.—Mrs, L. A, Vaughn, 











JELLIES TO SERVE WITH 
SALADS 





Tomato Jelly 


‘The juice from one quart can of tomatoes, one-half box of 
gelatine. After the gelatine is dissolved add the tomato juice and 
half a pint of water. Season with salt, pepper and a little sugar. 
Strain through a muslin cloth and set away to cool. Very nice to 
serve with salads.—/7s, E. G, Hester, Tampa, Fla, 


Mint Jelly 


Soak one box gelatine in one pint cold water. Pour two pints 
boiling water over mint which has been cut into short pieces, and 
add this to gelatine while hot. When cool add juice of three 
lemons, a small quantity of sugar, and strain through a fine cloth. 
If the mint does not color it enough, green coloring fluid can be 
used to make it the desired shade. Mould in form of cup and use 
on lettuce leaf to serye salad in.—Mrs W. L. Stagg. 




















PICKLES AND CATSUPS 





Chili Sauce 


Twenty-four large tomatoes, four onions, six peppers (green), 
eight tablespoonfuls sugar, four tablespoons salt, four coffee cups 
of vinegar, one heaping tablespoonful of cloves and one table- 
spoonful of allspice (not ground), one tablespoon each ground nutmeg 


and cinnamon. Chop all together and boil until done. Bottle and seal. 
—Miss Delphine Carter. 


Chow Chow 


Two heads cabbage, one dozen cucumbers, one-half dozen 
onions, one-half gallon green tomatoes, and salt. Put into a bag 
and let drain over night. “The next morning add one-half pound 
brown sugar, one and one-half tablespoons of tumeric, two table- 
spoons of ground mustard, two tablespoons of white mustard seed, 


two tablespoons of celery seed, one of black pepper and three pints 


of vinegar. Let all come to a boil and put it into jars. 


—Mrs. M. F. Patterson. 
Cabbage Pickle 


Four large heads cabbage, cut up coarse; sprinkle with salt— 
about one and one-half pints. Cover with cold water; let stand 
‘over night, after which drain off water and squeeze cabbage to get 
all water out. [hen cut up four or six onions, one and one-half 
pints brown sugar, two tablespoons white mustard seed, one table- 


spoon black mustard seed, one tablespoon of cloves, two table- 


spoons of allspice, one tablespoon of mace, two pods red pepper, 
two pieces of ginger (beat spices together a little), two tablespoons 
eratedihorseradish. Mix together. Put layer of cabbage, then layer of 
spices and sugar, and so on till jar is full. Heat one-half gallon 
vinegar to boiling point and pour over cabbage, enough to cover it; 


then tie up tightly. “This will will fill a two gallon jar. It is ready — 


for use in two weeks. If wanted for use sooner, put cabbage and 
all on fire and scald nearly to a boil.—//7s. John A. Dickson, 


Yellow Cabbage Pickle 


Cut two solid heads of cabbage in eighths and pour boiling — 


brine over; let it stand over night. Squeeze all brine out and put 
in the sun two days. ‘Then pour over the cabbage weak vinegar 
and let it stand a day or two; squeeze well and boil vinegar enough 


to cover, with one pound of sugar, horseradish and one heaping 
tablespoon tumeric.—M/7s, &. C. Clinard. 


Mustard Pickle 


Cucumbers and green tomatoes, enough to make two gallons 
after being cut into small pieces, six green peppers and six large 
onions, Chopped fine. Mix through this a teacup of salt; put in a 
bag and let drain all night. In the morning put ina kettle, with 
enough weak vinegar to boil it about ten minutes. Drain that off 
and put in enough strong vinegar to boil again. Mix half a cup of 
ground mustard (or more if desired), with enough vinegar to make 
a smooth paste, two and a half pounds of brown sugar, two table- 
spoons each of celery seed, whole cloves and allspice, and enough 


tumeric to make the color of mustard. Boil all.together for about 
ten minutes.—M/rs, AZ, D. Stockton. 


a  /~ 


ae ees a Ne a ee a | A 
ras phar: 


ee ey ee ke Pe 





SE ae ee ee ee MN a er eae Te: Tm 








THE TWIN-CITY HOUSEWIFE 47 


OL LA ee renee 





Cucumber Pickle 


Let your cucumbers stay in a brine, strong enough to bear an 
egg, ten days to two weeks. Then rinse them off and put them in 
fresh water; change the water frequently until the salt is extracted. 
‘Then put them in weak vinegar with bits of alum, cover with cab- 
bage or vine leaves and scald them for thirty minutes. Then take 
them out and drop them in a jar of cold vinegar. Then beat a 
half teacup of spices, half the quantity of cloves and a piece or two 
of ginger. Put spices in a muslin bag and put the bag of spices 
Into two pints of vinegar and one teacup of brown sugar. Boil all 
together fifteen minutes; then pour over your jar of pickles and 
cover them over with thick paper or waxed cloth. They are then 
ready for use. I often add several pieces of onion. This receipe 
is for two gallons of pickles.—//rs. Sarah Hay, 


Hyden Salad 


To one gallon of cabbage add two quarts of green tomatoes, 
one quart of onions, one pint of green pepper (seed taken out). 


_ After chopping the ingredients fine, drain and throw away the 


juice. ‘Then add four tablespoons of ground mustard, two table- 
spoons each of ginger, celery seed, cloves and salt, one tablespoon 
of cinnamon, two pounds of sugar and two quarts of vinegar. 


Boil together half an hour.—J/7s, C. J. Watkins, 


Pepper Pickle 


One peck of large green peppers; cut a slit in the side of each 


‘and remove the seed. Soak in strong brine for three days, take 
out of brine and soak in cold water one day. On the fifth day 


stuff with cabbage and green tomatoes chopped fine and sprinkled 


with salt the night before. Add to them, after squeezing out the 


water, one pound of white mustard seed, half a pound of celery 
seed and spices to suit taste. A half gallon of onion chopped up 


and added to the cabbage and tomatoes gives a nice flavor. 
—Mrs. John Young. 


Sweet Pickles 


Nine pounds of fruit, five pounds of sugar, one quart of good 
apple vinegar, spice to taste. Put sugar, vinegar and spices in ket- 
tle, and when boiling put in fruit. When sufficiently cooked place 
in jars and boil syrup until proper consistency and pour over the 
fruit until covered:-—47/7s, £. /. Lott. 


Spiced Tomatoes 


Scald and peel one peck of ripe tomatoes, add four pounds of 
brown sugar, one quart of vinegar, two tablespoons of cinnamon, 
one tablespoon each of cloves, mace and and allspice. Boil slowly 


* two hours, stirring often. —4@7s. 7. B. Pulliam. 


Tomato Soy 


- 


One gallon green tomatoes, sliced thin, twelve large onions, 
sliced, two quarts of vinegar, one quart of sugar, two tablespoons 
each of black pepper, mustard and salt, one tablespoon each of 


cloves and spice. Put all in a kettle and let boil for ten minutes. 
—AMrs, C. B. Watson, 


- a 
os 2s wm ee 








48 THE TWIN-CITY HOUSEWIFE 





Universal Pickles 


Six quarts of vinegar, one pound salt, one ounce each of cloves, 
allspice, ground ginger, black pepper; one tablespoon cayenne pep- 
per; boil all together. When cold add one pound mustard and 
one ounce tumeric made into a smooth paste with a little cold vine- 
gar, add sugar if you like. Every morning drop in vegetables, such 
as cucumbers, snaps, okra, green tomatoes, watermelon rind, etc. 


—Mrs. R. M. Payne, 
Watermelon Sweet Pickle 


After your rinds are cut, soak for twenty-four hours in salt 
water, the same time in alum water (not very strong) and the same 
in clear water. Next boil for one hour in strong ginger tea. Then 
drop into very cold water. For your syrup, take to every three 
pounds of rind one and one-half pounds of sugar, one and one- 
half pints of vinegar; mace, cinnamon, allspice and cloves to taste. 
Scald the rinds in this syrup boiling hot for five days. Green to- 
matoes may be prepared in the same way.—S. O’H7, D. 


Cucumber Catsup 


‘Take cucumbers which have turned yeilow, scrape out seeds 
and put fleshy_part in meat chopper and grind very fine. Put ina 
bag with a little salt, hang ‘up and let drain one night. Add white 
mustard seed and cover with very strong vinegar. 

—Mrs, J. H, Nading. 
Tomato Catsup 


Cut up one peck of ripe tomatoes and boil until very tender. 
Strain through a wire steve and add one large tablespoon each of 
ground cloves, allspice and cinnamon, one teaspoon of cayenne — 
pepper, one scant quarter pound of salt, one quarter pound of mus- 
tard and one good pint of strong vinegar. Boil slowly for three 
hours and bottle while warm.—J/rs. /. A. Neely. 


Tomato Catsup 


Scald and peel one-half bushel ripe tomatoes. Grind through 
a meat chopper, and press through a colander. Three-fourths peck 
of green sweet pepper, one-fourth peck of onions ground through 
a meat chopper, three pints of vinegar, one and one-half pounds 
sugar, four teaspoons celery seed, about four tablespoons of salt, 
and a pinch of cayenne pepper. Mix all together, let come to a 
boil, and seal in jars that have been heated. —J/7s. Kelly, 


etal ee) Oe. ene 


ae | 





DESSERTS 


2 


Cover rosette wafers with a layer of finely-chopped crystallized 
ginger. Serve with whipped cream flavored with sherry. 


Good Simple Dessert 


Almond Charlotte 


One pint each of milk and cream, one cup of sugar, yolks of 
three eggs, one-fourth box of gelatine dissolved in water, one cup of 
almonds blanched, chopped and browned in one-fourth cup of the 
sugar. Make a custard of the milk, eggs and sugar. Add the gel- 
atine while warm. Let custard cool, add almonds, and the cream 
whipped stiff. Pour ina mould to harden.—J/7s, Frank Miller. 


Apple Fripp 


Press one quart of stewed apples through a colander. Sweeten 
to taste, and to it add the well-beaten white of one egg. When 
well mixed stir in one pound finely chopped dates, and one-half 
pound English walnuts also chopped fine. Serve with whipped 
cream.—Af1ss Fannie Moseley. 

3 Apple Sponge 
~ Make good apple sauce and flavor strongly with lemon. Add 


_ to each cup of sauce one tablespoon of gelatine measured after be- 


ing dissolved. Put on ice and when it begins to get firm whip in 
the whites of three eggs. Put in a mould and set on ice. When 


_hard turn out and serve with whipped cream. 


—Mrs, W. L. Hobson, Norfolk, Va. 


Apricot Toast 


Cut cold biscuits into slices one inch thick and fry in butter a 
golden brown. In.the meanwhile turn the liquid from one can of 
apricots into a saucepan, add one tablespoon of powdered sugar and 
one wine glass of sherry. Place half an apricot on each slice of 
toast, cut side up from the syrup which should have boiled up over 
apricots and toast. Place a teaspoonful of sweetened whipped 
cream in each.—/s. HY. V. Horton. 

Banana Dessert 
| Slice bananas, sprinkle with powdered sugar and before it dis- 
solves squeeze over them the juice of two or three oranges or lem- 
ons. Serve with whipped cream.— M/s. W. S. Martin. 


Banana Fritters 


Mix and sift one cup of flour, two teaspoons of baking pow- 
der, one tablespoon powdered sugar and one-fourth teaspoon of salt. 
Beat one egg until light and to it add one-fourth cup of milk. Com- 
bine the mixtures, and add three bananas forced through a sieve, 
and one tablespoon of lemon juice. Drop by spoonfuls in deep fat 
and when brown drain on brown paper. Serve with a sauce made 
as follows: Mix one-half cup of sugar and one tablespoon of corn 
starch. Stir constantly while adding one cup of boiling water. 
Bring to boiling point and let simmer five minutes. Remove from 
fire and add two tablespoons of butter, one and one-half tablespoons 
of lemon juice, and a few grains of salt. 











50 THE TWIN-CITY HOUSEWIFE 


Baked Bananas 


Cut bananas into slices half an inch thick. Place in a buttered 
baking dish a layer of bread crumbs, then a thick layer of the sliced 
bananas, two tablespoons of sugar, one tablespoon of lemon juice, 
then a thin layer of bread crumbs, and so on until the dish is full— 


bread crumbs on top. Bake in a quick oven ‘thirty minutes and — 


serve hot with whipped cream. 


Banana Float 


Slice a dozen bananas and sqeeze over them the juice of one 
lemon. Make a custard of one cup of milk, one-half cup of sugar, 
yolks of three eggs and the grated rind of the lemon. Cook in 
double boiler until smooth and pour over the bananas while hot. 
When cold cover with a meringue of the beaten whites and one 
tablespoon of sugar. 


Bavarian Cream 


Soak one-half box of gelatine half an hour in one-half cup of 


cold water. Put one pint of milk on to boil and when it reaches 
the boiling point add the gelatine and stir until dissolved. Remove 
from the fire and add three-fourths of a cup of sugar; stir until it 
begins to congeal, then add quickly two teaspoons of vanilla and 
one pint of whipped cream. Stir carefully. Serve with whipped 
cream.—//rs. H, V, Horton. Pat 


Boiled Custard 


One quart milk, three eggs, three tablespoons sugar. Beat 
yolks and sugar together, stir in milk and boil. When cold beat 
whites to a froth and stirin. If the custard is not sweet enough 
stir some sugar in the whites. —//iss Kate Hanes. 


Charlotte Russe 


Soak five tablespoons of gelatine in three-fourths of a pint of 
sweet milk for half an hour. Beat the yolks of three eggs, add to 
them half a teacup of sugar. Put milk and gelatine on stove and 
let dissolve, then pour over the yolks and sugar. Beat the three 
whites to a froth and stir into the yolks, milk and gelatine. Flavor 


with vanilla. Whip two pints of rich cream and add to the other | 


ingredients. Pour ina dish and set aside to congeal. Half this 


quantity is enough for a small family, using two eggs. 
—Mrs. R. B. Glenn. 


Creme Diplomate 


One-half box of gelatine, one-half cup of cold water, one pint 
of cream, three-fourths of a cup of sugar, whites of four eggs, one 
teaspoon of vanilla, one tablespoon of wine, one cup of French fruit. 
Soak the gelatine in cold water and whip thecream. Boil the cream 
left in the bow] with enough milk to make a pint; add the sugar and 
when boiling add the soaked gelatine. Stir until it is dissolved and 
strain into the well beaten whites of the eggs. Add the vanilla and 


wine; stir well and when slightly thickened add the whipped cream. © 


When stiff enough to drop add French fruit. Mould and garnish 
with fruit—/7s, £, A, Ebert. 


eS oe ee ee A Te eS es 





ee ae tro oe. a 


eae net ins isl Saati aia ani Ee a eee ee ee te 


‘ 








THE TWIN-CITY HOUSEWIFE 5| 
+5 EUAGTILIRERIT "Css C2 SUNDER RUE GIDDnesenesammmammnpnemnrereeeerrnesee a NRE 


Chocolate Bianc Mange 


One quart sweet milk, one cup cold water, one Cup sugar, one- 
third cake of Baker’s chocolate, three tablespoons corn starch. Put 
milk, sugar and chocolate in saucepan to melt, and boil. | When it 
boils stir in the corn starch dissolved in the water. Stir constantly 
to prevent lumping, and let cook until quite thick. Pour in cups 
to cool, turn out and serve with whipped cream which has been 


‘sweetened and flavored with vanilla—J%s. 7, W. Hanes. 


Fruit Gelatine 


One box gelatine dissolved in one pint cold water. Over it 
pour three pints of boiling water. Add two cups of sugar, the juice 
of three lemons. Strain and add sliced bananas, Malaga grapes, 
shredded orange, pineapple or any fruit desired. It is best to stir 
occasionally to prevent fruit settling at bottom. A wineglass of 
sherry adds to the flavor.—/rs. £, P. Albea, 


Orange Sponge 


One-half box of gelatine, juice of five oranges, one cup sugar, 
one pint boiling water and four eggs. Cover the gelatine with one- 
half cup water, soak half an hour, pour over it the boiling water, 
add the sugar and stir until dissolved, add the orange juice and strain 


into a dish. Put this in a pan of cold water and stir until cold and 


thick, Then beat the whites to a stiff froth, add to the above and 
beat until smooth. ‘Turn into aa fancy mould to harden. Make 


a vanilla sauce from the yolks of the eggs and pour about it. 
—Mrs, Watt Martin, 


Prune Whip 


Stew and mash prunes, beat whites of eggs and sugar into it, 
put into dish and bake light brown. Serve with whipped cream. 
3 —Mrs, P. W. Crutchfield. 


Salmagundi 


Grate one large cocoanut, and to it add the pulp and juice of 
a dozen oranges, one small can grated pineapple, half dozen bananas 
sliced thin, juice and grated rind of three lemons, and one-half pound 
English walnuts. Sweeten to taste with powdered sugar, and flavor 


with sherry: Serve in sherbet cups with whipped cream, and three 


Maraschino cherries on top of each. 
Salpicon of Strawberries and Pineapple 


Cut off the top of a pineapple and pare away the bottom so 
that it will stand upright and firm on the plate; scoop out the pulp, 
discarding the core; mix the pulp with strawberries cut in halves, the 
juice of an orange and sugar to taste. Return the mixture to the 
shell and chill thoroughly. 

: Syllabub or Whipped Cream 


Place the cream on ice until thoroughly chilled. Sweeten and 
flavor to taste with French brandy or vanilla. Whip with an legg 


beater or whip churn. 7 
If cream is difficult to whip, the white of an egg to each pint of 


cream may be added and whipped with it. 
—Mrs. F. G, Crutchfield, 














a2 THE TWIN-CITY HOUSEWIFE 








Tipsy Pudding 


Cut sponge cake into slices, dip in sherry wine and over it pour 
a boiled custard flavored with brandy. On top put whipped cream 
flavored with wine. Over all’spread almonds that have been blanched 
and chopped very fine.—A/7s, VV. S. Wilson, 


Tsarina Cream 


One pint thick cream, three tablespoons powdered sugar, one- 
fourth box gelatine, one-fourth cup cold water, one-half cup chop- 
ped almonds, four teaspoons sherry, one teaspoon vanilla. Whip 
the cream to a solid froth and color a pale green. Soak gelatine in 
cold water; when soft stand over hot water until dissolved. Stir 
sugar lightly into cream; strain in the gelatine; when it begins to 
thicken add gradually the sherry, vanilla and almonds. Turn into 
fancy cups and garnish with Angelica.—’/rs, Watt Martin, 


; " 





ICES cAND ICE CREAMS 





In preparing to freeze cream place the can carefully in the pail, 
‘put in dash, put top on, and adjust handle carefully, trying it to see 
if it turns easily. Crack or beat ice into pieces about the size of a 
hickory nut. Pack around the can, using one-third as much coarse 
salt as ice. When almost full pour cream into can, being careful 
not to get any salt inside. _‘ Finish with ice and salt to top and be- 
gintoturn. It is not necessary to turn very fast but in order to 
freeze quickly the turning must be done steadily and with regularity. 

When fruit, any acid flavoring, wine or brandy is used, it should 
be added after cream begins to freeze or it will curdle. 


Cream should be frozen at least an hour or so before it is used. 
Remove the dasher, cover well, and let stand to ripen. 


ad ba” Sa ee 
a hd 





sf cracked ice.—/7/1s, A. S. Hanes, 


ae Alexandria Cup 

bs 

ba ‘ Remove pulp from grape fruit, chill, and fill grape fruit glasses 
ce 2 little more than half full. Add to each glass several white grapes 
cut in halves and seeded. Over this put some powdered sugar and 
ee pour a tablespoon of sherry. On top sprinkle chopped pistachio 
f nuts aud garnish with candied cherries and sliced citron. Place each 
‘ glass in the larger glass which has previously been packed with 


Five, Three, Ice 


Three Banoee. three bananas, three lemons, three cups sugar, 
‘three cups water. Dissolve sugar in the water, add the mashed» 
pulp and juice of the fruit, and freeze, without straining. 

—Mrs, Henry Roan. 


ye 5 . Fruit Cup 


Make a syrup by boiling sugar and water and into it put fruits, 
such as strawberries, cherries, sliced bananas, shredded oranges 
and pineapple cut into small cubes. Put on ice until very cold. 
Fill glasses half full of the fruit mixture and finish out with a few 
spoonfuls of sherbet, with two or three Maraschino cherries on top. 


\ Ginger Sherbet 


Make lemon sherbet and when half frozen add a cup of finely 
chopped preserved ginger to each quart of sherbet. 


; Grape Ice 
One pint each of grape juice and water, one pound sugar, 
juice of three lemons, one tablespoon gelatine soaked in part of the 


water. One egg beaten stiff and added when ice begins to freeze. 
ow, — Mrs, Chas, Norfieet. 


Grape Fruit Sherbet 


Boil one quart of water and one pint of sugar twenty minutes. 
Let cool, then add one pint of orape-fruit juice, and: the juice of 
one lemon. [wo medium-size grapefruits will make a pint of 
juice. Freeze. Serve in glasses, sprinkling the top with cherries, 
chopped fine.--477s. WV. M, Hendren, 








54 THE TWIN-CITY HOUSEWIFE 





Milk Sherb=2t 


Boil two quarts of milk and when cold add the well-beaten 
whites of two eggs. Put this in freezer and when it begins to 
freeze add lemonade made of the juice of six lemons, one and one- 
fourth pounds of sugar and one-half pint of water. Stir this well 
into the milk and freeze.— Ms. A. B. Daingerfield. 


Milk Sherbet 


Boil half a gallon of sweet milk and when cold add to it the 


well-beaten whites of two eggs. Put in freezer and when it be- 
gins to freeze stir in three pints of strong lemonade. A can of 
grated pineapple may be added if desired. 1 


Mint Sherbet 


One quart of water, one pound of sugar. — Stir until sugar is 
dissolved and cook five minutes after it begins to boil. Add the 
juice of two lemons, and the leaves from two dozen stalks of mint, 
chopped fine and mashed toa pulp. Freeze. The well-beaten 
white of an egg may be added after it begins to freeze if desired. 


Mobile Sherbet 


Six lemons peeled, the juice pressed into two quarts of water. 
Sweeten with two pounds of white sugar. Beat the whites of six 


eggs to a stiff froth and stir in after the sherbet is half frozen. 
—Mrs, Robert Norfleet. 


Orange Ice ; i 


Six oranges, two lemons, three pints of water, one and one- 


fourth pints of sugar and one and one-half tablespoons of gelatine. — 


Soak gelatine in one cup of cold water for one hour. Boil sugar 
and water twenty minutes, add gelatine and juices and freeze. 
—Miss Mary FHlodgin. 
Pineapple Glace . | 
One can grated pineapple, one quart of water, one pint sugar, 
juice of two lemons. Put in freezer and when half frozen add the 
well beaten white of one egg. 
Pineapple Sherbet 


To the juice from one can of sliced pineapple add four lemons, 


two quarts of water‘and two teacups of sugar. Strain through a 


coarse cloth. Put in freezer and turn until half frozen. Whip the 
whites of five eggs, add to them three tablespoons of sugar; put 


this in freezer and freeze hard.—//7s, R. B. Glenn. 
Peach Glace 


One quart canned peaches, mashed fine through a colander. 
Add one quart cold water, then one pound sugar. Beat well one 
egg and stir in the mixture. Then add juice of one lemon. Then 
freeze.—/7/7s. vA S. Archbell. 

Roman Punch 


One quart weak tea, one pint sugar or more to taste, one pint 


claret, two tablespoons rum, one pound glace cherries, grated rind — 


and juice of three lemons. Add the rum and cherries when the 


punch is about half frozen. Serve in glasses with whipped cream 
on top. 





i Te 


ey 


Ee Te ae Ty ae A RE Ne Sy ee ee ee 














THE TWIN-CITY HOUSEWIFE a 


ee 


Strawberry Water Ice 


One quart of strawberries, three-fourths of a pound of sugar, 
juice of one lemon, one pint of hot water. Add the sugar and lemon 
to the berries; mash through a sieve, let stand one hour, add 
water; then freeze.— 4/7s. C. /. Watkins. 


Strawberry Frappe 


One quart of berries rubbed through a colander and sweetened 
to taste and one quart of water. “Take one tablespoon of gelatine 
ana cover with cold water for about fifteen minutes, then add one 
teacup of hot water. When cool, mix all together and freeze. 
When half frozen add the beaten whites of two eggs. Whipped 
cream added with the eggs in any quantity desired is a great im- 
provement.—M7s. 4, L. Smoot, Salisbury, 


Tutti Frutti 


Four oranges, two grape fruit, three bananas, one-half can 
Hawaiian pineapple, one-half pound figs, one-half pound dates, 
one-half pound Malaga grapes. Dice fruit and mix thoroughly. 
‘Add enough pineapple to make real moist. Partly fill sherbet cup 


and place in center a spoonful of mint sherbet. 


——-Mrs, J]. Ek, Alexander, 
Bisque Ice Cream 


Three quarts of cream, one teacup of sugar, one pound of 


ase 4 2 : 
macaroons, two teaspoons of extract of vanilla. If milk is used 


instead of cream add three or four well-beaten eggs. Let milk 
and sugar come to a boil, stir in the eggs and pour over the 
crumbled or grated macaroons and press through a colander. Add 
the vanilla and freeze. “This recipe makes one gallon of cream- 


—Mrs, Ek, S. Gray. 


Cherry Ice Cream 


Three quarts milk, one pint cream, sweeten and favor to 
taste. Put on stove and let get lukewarm. When lukewarm 
stir in four dissolved Junket tablets (dissolve these tablets in one 
tablespoon of water). Pour in freezer right away and let stand un- 
til it jellies and then begin to freeze. One cup cherries with ‘the 
liquor that goes with it, pour liquor in but don’t put cherries in un- 
til it begins to freeze. Use also for flavoring, one dessert spoon 
of vanilla and a little almond and rose.—Ziss Maude Bohannon. 





t 
* 


California Pudding 


‘Make a boiled custard, using one-half gallon of milk and six 
‘eggs. Sugar to taste. When cold stir in a can of pineapple, one- 
half dozen bananas, one-half dozen oranges. Freeze and serve in 


orange cups. —/77s. E, D, Vaughn, 


Chocolate Cream 


One quart of milk, two small cups of sugar, yolks of three 
eggs, one tablespoon flour, two ounces Baker’s chocolate, one 
quart of cream, vanilla to taste. Make a custard of the milk, eggs, 
sugar, and flour. Dissolve chocolate over steam of teakettle, add 


to the custard, strain, add the cream and freeze. 
— Mrs, Frank Miller. 








56 THE TWIN-CITY HOUSEWIFE 


Caramel Ice Cream 


Heat one pint of milk to boiling point. Stir in one cup of 
sugar and two eggs, beaten together until light, and two rounding 
tablespoons of flour. When the milk is first put over the fire put 
one cup of sugar in pan to melt; when brown stir in the custard 
and boil five minutes; when cold add one-half cup of sugar, a 
pinch of salt, and one quart of thin cream, and freeze. 


—Mrs. A, B. Gorrell. 
Coffee Ice Cream 


Beat well together two eggs, one cup of sugar and two even 
tablespoons of sifted flour. Add this to one pint of boiling milk 
and let it boil for five minutes, stirring constantly. When this 
cools add one cup of sugar, one quart of cream and one cup of 
black coffee. —A/7s, J. M. Rogers, 


Frozen Pudding 


One-third of a pound each of raisins, currants and citron, 
stoned and cut fine, half a pound of blanched almonds, pounded to 
a paste; soak all in two wineglasses of wine all night. Make a 
syrup of one pint of water and one pound of sugar. When it 
~ comes to a boil put in the fruit and wine and let boil several min- 


utes. Make a custard of two quarts of sweet milk, yolks of three | 


eggs and half cup of sugar. When both are cool mix together. 
Just before freezing add a quart of rich créam whipped stiff to 
which the whites of three eggs have been added. Flavor with 
vanilla and a half a glass of brandy.— Ms, J. J. Norman, 


Ginger Ice Cream 


Three quarts rich cream, one quart new milk. To every cup 


of cream and milk allow one tablespoon of sugar, one quart of 


peach preserves (fruit chopped fine and syrup added,) one-half 


pound crystalized ginger and juice of one orange, one and one-half 
pints of best sherry. “Taste cream and if not sweet enough add 
sugar to taste. —A/rs, E. E. Gray, | } 


Grape Cream 


‘Two quarts of milk, one quart of cream, whipped, and one 
quart of grape juice. Sweeten separately to taste. Put milk and 
cream into freezer and when thoroughly chilled, pour in grape 
juice and freeze.—//rs. W. E. Franhlin. 


Ice Cream 


One quart milk and one quart cream, three quarters of a 


pound of sugar. Beat whites of four eggs and put in just before 


freezing. Whip the cream before freezing. This makes three 
quarts. — Yrs, Erwin, Morganton, | 





Ice Cream 


One quart whipped cream, one quart fresh milk, two small 
cups of sugar, two eggs, well beaten. Boil the milk and to it add 
the beaten eggs and sugar. Let it cool ; then flavor and freeze. 
When half frozen add the quart of whipped cream. 


—Miss Mary Hodgin, 


, <r” ae 


Sf P= D- 6d nee PTS 
— ae 





ee ee ee 
p= aw - 


Pe ee ee 





eee 
| THE TWIN-CiTY HOUSEWIFE 57 


_—_ 


e/Vlaple Parfait 


Three-fourths of a cup of boiling hot maple syrup, eight egg 
yolks, one pint of double cream. Beat yolks light and creamy, over 
them pour the hot syrup, putin a double boiler and cook until thick. 
Add one teaspoon of vanilla, beat until cold, then fold in the stiffly 
whipped cream. Pack and freeze. If not to be moulded add the 
cream unwhipped, stirring it in well, and freeze as for ice cream. 
A few chopped nuts are a nice addition. Miss Tuchie Vaughn. 


Nut Bisque 


Make a syrup of one and one-fourth cups of sugar and one gill 
of water boiled five minutes. Pour this while boiling hot over the 
beaten yolks of eight eggs and cook over boiling water. Whisk con- 
stantly for ten minutes or from ten to twenty if not stiff. Stir in one 
quart of whipped cream flavored with vanilla. Add one-fourth 


pound of shelled and grated nuts. Pack into a watertight mould, 


pack ice and salt around it and let freeze four hours at least; eight 
or ten is better.—4/7s. A. A, Springs. 


Vanilla Ice Cream 


One quart cream, seven ounces of sugar, one-half a vanilla 
bean. Split the beans in halves, scrape out the seeds and rub them 


into the sugar. Add this to half the cream and put in also the 
- woody portion of the bean. Put in saucepan or double boiler over 
fire, stirring until the sugar is dissolved and the cream hot. Strain 


through a coarse sieve and stand aside to cool. When cool add the 
remaining cream and freeze.—M7s, Robert Lassiter, Charlotte, 


Violet Parfait 


Boil one cupful of sugar and one-half cupful of water to the 
soft-ball stage, and pour it on the beaten whites of three eggs. Beat 
until cold. Flavor with one scant teaspoonful of violet extract and 
fold in one pint of cream beaten solid. Turn into a mold, and bury 
in ice and salt for four hours. Serve with a border of whipped 
cream and candied violets. 


Chocolate Caramel Sauce for Plain Cream 


One pound brown sugar, one-half cup milk or water, one-half 


| cake of Baker’s chocolate shaved fine. Mix all well togetner and 


cook, stirring all the time. It should boil ten or fifteen minutes. 
Flavor with vanilla. Serve hot with plain ice cream. This can 
also be used as a cake filling if a piece of butter is added and it is 


‘cooked longer.— Miss Frank Hanes. 











PUDDINGS AND SAUCES 





Bird’s Nest Pudding 


Peel and core enough apples to fill a pudding dish; fill centres 
with raisins, currants and citron; flavor with cinnamon, and after 
sprinkling with sugar, pour in water and let bake, not too soft. 
When done make a sponge cake batter; flavor with vanilla and pour 
on top. Let this bake; then serve with any good, rich sauce. 


—Mrs, C. B. Watson. 
Blackberry Pudding 


One pound sugar, one-half pound butter, one-half pound flour, 
six eggs; mix and put in oven to bake. When it is hot stir in one 
quart of blackberries. —/77s. /rank Miller. 


Brown Betty © 


Put into baking dish a layer of chopped apples, and a layer of 
toasted bread crumbs; cover with brown sugar, small pieces o} but- 
ter, and ground cinnamon, then another layer of apples and so on 

until the dish is filled. Serve hot or cold, with whipped cream or 
sauce.—Mrs, C. L. Summers. 


Chocolate Pudding 


Let one quart of milk come to a boil and while hot add a piece 
of butter the size of a walnut.. When cool add the well-beaten 
yolks of five eggs, seven tablespoons of grated. chocolate, two tea- 
spoons of vanilla, and sugar to taste. Bake in a hot oven thirty-five 
minutes. Use the whites of the eggs beaten with one cup of sugar 
as a meringue.—J/rs. G, W. Coan, 


Chocolate Pudding 


One quart milk, four eggs, two tablespoons corn starch, one- 


half cup sugar, two ounces chocolate, one teaspoon vanilla. Put 


milk of to boil, moisten corn starch with a little cold milk and add 
to the boiling milk. Stir and boil for five minutes; add chocolate. 
Beat yolks of eggs and sugar together until light and add to the 
boiling milk. “Take from fire, add vanilla and pour into a glass 
dish. Beat whites of eggs well, add to them two tablespoons pow- 
dered sugar and heap on top of pudding. —M7s, /. A. Neely. 


Cocoanut Pudding 


Two cups sugar, one cup sweet milk, one-half cup butter, one 
cocoanut! six eggs. If not liked so rich use one cup of bread crumbs 
soaked in the milk. | 

Coffee Cake 


‘Two cups of flour, one cup of brown sugar, one-half cup of 
butter, one-half cup molasses, one-half cup cold coffee, two eggs, 
one teaspoonful each mace, cloves'and cinnamon, one teaspoonful 
soda dissolved in one-half cup sour milk. Serve hot with sauce. 

—Miss Annie Ludlow, 
Fig Pudding 
One-half pound grated bread crumbs, one-half pound of figs, 


cut fine, one-half pound brown sugar, one half pound fresh suet yy 
t pL, 


butter, two cups sweet milk, three eggs and one teaspoon of ma 
Boil in a form four hours. Serve hot with wine sauce. Has iy 
—Mrs, McKoy, Wilmin, a 





i 





: 





ey 





































—— . ee ee > 
hh a Nn i ty Me el rn os ers 
=e . 3 . s 

; aX 





Se 
THE TWIN-CITY HOUSEWIFE 59 


a nr 





German Peach Cake 


Beat two eggs without separating, add to them one cup peach 
liquor from canned peaches, one and one-half cups flour, one table- 
spoon melted butter, one heaping teaspoon baking powder. Mix 
well and turn into a greased pan. Take the halves of the peaches 
and press gently into the batter, rounded side up. Dust thickly 


with powdered sugar, and bake in a quick oven twenty minutes. 
Serve warm with hard sauce.—J77s. F’, G. Schaum. 


Kiss Pudding or Cup Custard 


Boil one quart sweet milk in custard kettle, stir into it four 
heaping tablespoons sugar and four of corn starch dissolved in a little 
cold water or milk, and added to the well-beaten and strained yolks 
of foureggs. Have the whites of eggs beaten to a stiff froth with 


one cup pulverized sugar and one teaspoon vanilla. Pour custard 


into a pudding dish or small custard cups, place in oven and let re- 


- main until set. Spread whites over top, and return to oven until a 
delicate brown. 


Lemon Pudding 


Juice and rind of two lemons, two cups of sugar, one of milk | 


and two tablespoons of corn starch or flour. Yolks of six eggs. 


Beat white with eight tablespoons of sugar, spread on top and brown. 
—Mrs, M. F. Martin. 


Plum Pudding 


One pound raisins, one-half pound currants, one-quarter pound _ 
citron. Flour the fruit well. Use the inside of a ten-cent loaf of 
bread, pulverized fine; one-half pound of beef suet, chopped very 
fine, and dredged with flour; sugar and salt to taste, one pint of fresh 
milk, six eggs well beaten. Boil pudding six hours in moul 
ered tight on top, sesas not to admit of any moisture penetrati 


the batter. Serve hot with both hard and liquid sauce. 
| —Mrs, James A. Gray. 






English Plum Pudding 


Three fourths cup of suet, one pound sugar, one and one- 
fourth pounds of bread crumbs, one and one half pounds currants, 
one and one-half pounds raisins, one pound citron, twelve eggs well 
peaten, one pint sweet milk, juice of three lemons, one heaping tea- 


‘spoon salt, one handful of flour, one teaspoon baking powder in 


flour, one tablespoon cinnamon, one half tablespoon cloves, one glass 
wine, one glass brandy. Mix suet and sugar first, then add fruit, 
crumbs, flour, brandy, spices, milk and eggs in order named. Mix 
evenly with the hand. Grind suet in a meat chopper G sausage 
grinder will not do), or it can be chopped fine with a knife. Steam 


“eight hours. Serve with ‘brandy sauce. 


SAUCE—Cream together one cup of sugar and one-half cup of 
butter. When light and creamy, add the well-beaten yolks of four 
eggs. Stir into this one wineglass of wine or brandy, a pinch of 
salt and one large cupful of hot milk or cream. _ Beat this mixture 


‘S well, place in a double boijer over the fire and stir until it cooks 
re 


icken i i boil. 
“ently to thicken like cream. Be sure that it does not 
4 4 ‘ —Mrs, Geo. S, Norfleet. 








Se 


es 


60 THE TWIN-CITY HOUSEWIFE 





Potato Pudding 


Three-quarters of a pound of raw sweet potatoes grated, four 
eggs, butter the size of a walnut, one pint of sweet milk, three table- 
spoons of flour, half pound of sugar, spices to taste. Bake very 
slowly. To be eaten when cold or hot.—J/rs. £, Lott, 


Rice Pudding 


Three-fourths cup rice put in a double boiler with enough 
water to keep from burning. When done add a tablespoonful of 
butter, a cup of white sugar, two eggs, as much milk as neces- 
sary to thin, and a pinch of powdered mace. Bake. 

| —Mrs, L. M, M. 
Tapioca Pudding 


Wash a teacup of tapioca,and put to soak for one-half hour. Pour 
over it a quart of milk, and let stand on the back of stove until 
warm. Add a teacup of sugar, a tablespoon of butter, and four well 
beaten eggs. Flavor to taste. “Turn into a pudding dish, and bake 
three-fourths of an hour in hot oven. Serve hot or cold. - 


—Mrs. W. M flendren, 
Washington Pudding 


Beat four eggs well (separately), cream one-half teacup of butter, 
one and one-half teacups of sugar, soak one cup of bread crumbs in 
milk enough to cover them. Add the sugar and butter to the eggs, 
then the crumbs last. Add one pound raisins and a glass of wine. 
Bake, and when done spread the beaten whites over top and let 
brown.—/rs, C, M. Thompson, Lexington. 








I 











Caramel Sauce 


One small cup of butter, one cup of white sugar, one scant cup 
of cream. Boil all together and stir until thick. Place where it 
will keep hot. 


Butterless Sauce 


One-half cup of sweet milk, one cup sugar, yolks of two eggs. 
Put the milk in a double boiler and when hot add the yolks of the 
eggs and sugar well beaten together. Boil until as thick as custard, 
take from the stove and when cool add the flavoring. Just before 
serving beat whites to a stiff froth, with one tablespoon of powdered 
sugar and add to the sauce.—J/7s, P. H. Hanes. 


Hard Sauce 


Cream together butter and sugar; add:a little very thick cream; 
flavor to taste. Serve with any hot dessert needing rich sauce. 
—Miss Mary Hodgin. 


Rich Sauce 


One cup powdered sugar and one-half cup butter beaten to a 
cream. Add one egg, white and yolk beaten separately, and one 
wineglass of brandy. Place over a kettle of boiling water, and stir 
rapidly a few minutes.—7s. W. M, Hendren., 


White Sauce 


Whites of two eggs, not beaten, one cup of white sugar beaten 
into them; add one teaspoon of vinegar and beat well, then add three 
tablespoons of wine. Just as it goes to the table add two-thirds of 
a cup of sweet cream. Nice for puddings, also for berries, canned 
peaches, etc.—S. 























PIES AND CUSTARDS 


Pastry for Pie Crust 


To one quart of flour add one-half teaspoon of salt, a cup of 
lard or butter. Mix well by rubbing through the hands or chop- 
ping with a knife. Make into a very stiff dough with ice water, 
working as little as possible. If a teaspoon of baking powder is 
added half the above quantity of lard will be sufficient. 


Apple Custard 


One-half pound each of stewed apples and sugar, one-fourth 
pound of butter, six eggs.—/7s. Jane Hanes, 


Banana Pie 


Line a pie tin with rich crust and bake. Fill the crust with 
sliced bananas over which has been squeezed a little lemon juice, 
and pour over it a custard made as follows: One cup of milk, one- 
half cup sugar, yolks of three eggs, two tablespoons of flour. Boil 
until thick. After pouring this over the bananas in crust adda 
meringue of the well-beaten whites and sugar. Set in oven and 


brown. In place of the banana—strawberries, grated pineapple, or _ 


any other fruit liked may be used.— Ms. R. C. Click, 


Banana or Pineapple Tarts 


Make good pastry and bake in inverted patty pans, after prick-. 
ing in several places. When cold fill with sliced bananas, or grated 
pineapple. Place on each a large spoonful of stiff whipped cream 
flavored with vanilla. 


Buttermilk Custard 


One tablespoon of butter creamed with one tablespoon of flour, 
one cup of sugar, two eggs beaten separately, one cup buttermilk 
and a pinch of soda. Flavor to taste.—Mrs. P. W. Crutchfield. 


Butter Scotch Pie 


‘Two cups brown sugar, two tablespoons flour, butter size of 
an egg. Mix these together, then add two and one-half cups boil- 
ing water. Jastly add the yolks of two eggs. Let this boil until 
thick, stirring all the time. Pour this in crust, which has been baked 
first. -Beat the whites of the eggs to a stiff froth and add a little 


sugar. Spread this over the top of the pie and place in oven to 
brown.—4/7s. W. L. O' Brien. 


Citron Tarts 


Yolks of six eggs, one-half pound butter, three-fourths pound 
of sugar, one teaspoon ground orange peel. Line tart tins with rich 
pie crust. Put a spoonful of the mixture in each and bake. 


—Miss Gertrude. Siewers, 


Citron Tarts 


‘Two and one-half cups of brown sugar, butter the size of an 
egg, yolks of fourteen eggs. With a knife cut the butter and sugar, 
then add the yolks without beating. Do not stir, but mix with a 
knife. Flavor with lemon. Line patty pans with a ‘ich pastry 


and put a small quantity of the above in each. 


—Mrs, H. T. Bahnson. 


ae ee OP a a ee ee OY ee, 
> Ane ‘2 ae a ’ wr ~ a 





A ce 


THE TWIN-CITY HOUSEWIFE 63 


— 











Brown Sugar Pie 


One cup brown sugar, one tablespoon of butter, yellows of 
three eggs. Cream well and bake in pie crust. Flavor with vanilla. 
—Mrs, H. F. Jenkins. 


Cocoanut Pie : 


‘Take one-half pound of grated cocoanut, one-half pound fresh 
butter, one-half pound powdered sugar, one wineglass of brandy, 
four eggs beaten separately, to the utmost, two teaspoons lemon 
juice and two teaspoons of flavoring to taste. Rub butter and sugar 
to a smooth cream, whip in the brandy and lemon juice, stir in the 
beaten yolks and lastly the cocoanut, alternately, with the whites. 
Bake in open shells of the finest puff paste. —A7/rs, C. Buford, 


Kentucky Pudding 


Three eggs, two and one-half cups of sugar, three-fourths of a 
cup of butter, one cup of cream, three tablespoons of flour, one tea- 


spoon of essence of lemon. Bake in one crust. 
—Mrs, /. B. Moseley. 


Lemon Pie 


The grated rind and juice of one lemon, yolks of three eggs, 


one-half teacup sweet milk, one tablespoon corn starch, one cup 


sugar, a little butter. Beat all together and bake in tins lined with 


rich crust. Beat the three whites, adding one-half cup fine sugar; 


place on pies when done and brown in the oven. ‘This makes two 


nice pies. 77s. W. L. Stagg. 
3 Lemon Pie 


Rind and juice of two lemons, two cups of sugar, one cup of 
milk, two tablespoons of corn starch, yolks of six eggs. Bake in 
trusts. When done take out and pour over the top the whites of 
the eggs, beaten very stiff, with eight light tablespoons of powdered 


sugar. Put into the oven until a light brown. This makes two pies. 


—Mrs, W. P. Sandridge. 
e/Vince Pie 
Place between two rosette wafers a spoonful of hot mince meat, 
and serve as an individual pie. 
Pumpkin Pie ’ 


To one pint of stewed pumpkin add one quart of sweet milk, 
three well-beaten eggs, and sweeten to taste with brown sugar. 
-Flavor with one teaspoon each of cinnamon and ginger; nutmeg 
may be added and a small teaspoon of salt. If the milk is not very 
rich add a small teaspoon of butter.—/7s. P. H. Hanes. 


One pound raisins, one-half pound sugar, yolks of six eggs, 
one-fourth pound butter, one Cup meal mush, one teaspoon each of 
mace and allspice. Stone raiciis and stew them until tender. Put 
the sugar, butter and eggs together, add the raisins and last the hot 
mush. Whip the whites of the eggs stiff with six tablespoons of 


sugar for a meringue. Bake in two crusts. 
—_Mrs, McKoy, Wilmington, 


Raisin Pies 





—— ond 








THE TWIN-CITY HOUSEWIFE 


g 





Silver Pie 


One large Irish potato, peeled and grated, one cup of sugar, 
one cup of boiling water, rind and juice of one lemon, one table- 
spoon corn starch, well-beaten white of one egg. | Bake in a crust. 
A meringue can be added if liked.——J/rs, A7., Asheville, 


Strawberry Shortcake 


Four eggs, one and one-half cups of flour, one cup of sugar, 
three-fourths of a cup of sweet milk, one-half. cup of butter, one 
teaspoon of baking powder. Bake in sheets, spread with berries 
and sugar. Stack like a layer cake. Make a nice butter sauce, 
thicken with mashed berries while hot and pour over cake. 


_Mrs. C.J. Watkins. 


Strawberry Shortcake 


‘Two heaping teaspoons of baking powder sifted in one quart 
of flour, a scant half cup of butter, two tablespoons of sugar, a 
pinch of salt, and sweet milk or water to make a soft dough. Roll 
almost as thin as pie crust. Put one layer in a baking pan, and spreac 
with a little butter upon which sprinkle a bit of flour. Add another 
layer, and so on until all the crust is used. Bake about fifteen 
minutes ina quick oven. Turn out upside down. ‘Take off a 
layer, spread with strawberries which have been sweetened, then 
another layer and so until all are used. Serve with whipped cream. 

—Miss Jennie Bingham, 





— 
ee ee 


ye ae 


Bits 
: 
{ 
4 
; 





oo = a oe 





Weights and Measures 


One quart sifted flour (well heaped).........weighs one pound 
One pint soft butter (well packed) .........weighs one Bond: 
One pint eranulated\Sugar.)... 2.402) ....2... weighs one Hound: 

Two and one-half teacups best brown sugar.. weighs one Vaid 
‘Two and three-fourth teacups powdered sugar, weighs one see 


‘Two tablespoons granulated sugar............weighs one ounce 
‘Two tablespoons butter...................-.Weighs one pee 
Four tablespoons flour........-............Weighs one ees 
‘Three tablespoons grated chocolate..........weighs one pen 
Four teaspoonfuls..........................0ne tablespoonful. 
‘Two Pode MONS elinhcu bislat bs oe a se's cs ¥essert-spoontul. 
Pee eA LeSDOONG ICUIGL Hiih pak se se sve rece tee ee es ss One CH] 
BME AIGS MONG GLY d Wu eiite is se hele s bec ce es ees sleet ONE oill. 
Two teacupfuls. : ..)). 3... (yond ee Gee ee Gane bint 


Five tablespoons PCI ie eich iwiers) ls ania crouse ONE WinegLass. 
A common-sized teacup holds half a pint. 


Some Rules for Cake Making 


Have eggs and butter perfectly fresh. 

Always separate whites and yolks of eggs unless the recipe 
directs otherwise. : 

Measure everything before beginning. 

Do not use a tin basin, as it discolors the materials. 

Beat butter to a cream before adding the sugar, then beat un- 
til very light before adding the well-beaten yolks of the eggs. Add 


the milk and the flour, the latter only a little at a time, mixing well 


before adding more. Sift the baking powder into the last cup of 
flour. Last of all add the stiffy-beaten whites, stirring only enough 
to mix them well with the batter. 

~ Have pans well greased beforehand, and in putting batter into 
them be careful not to touch sides or bottom with the spoon or the 
cake will stick. It is well to line the pans with greased paper for 
fruit cake, pound cake, or any cake rich in butter. 

Loaf cakes should be baked in a moderate oven. Layer cakes 
may be baked more quickly. 

Do not jar the stove or open and close the oven door for some 
time after the cake is put in. If necessary to look at a cake while 
baking do it as quickly as possible, and open and close the door 
carefully. | 

When a cake is done, turn it out gently on a cake sieve and 
do not handle it while hot. If cake should stick, a damp cloth laid 
over the bottom of the inverted pan will sometimes remedy it. 


Angel Food 


— One coffeecup flour (measured after being sifted once); put 
in this one teaspoon cream tartar and sift five times. One and one- 


_ half cups granulated sugar sifted once, whites of eleven eggs beaten 


to a stiff froth. Put sugar in eggs, a tablespoonful at a time, and 
stir lightly; flavor to taste and stir in four same as sugar. Do not 
stir more than is necessary to “ix the ingredients. Put ungreased 
paper in bottom of pans. Do not allow the batter to stand, but 
pour in pan immediately and bake in a moderate oven forty min- 


utes. -When done turn upside down while in pan and let cool. 
| —Mrs, Brandenburg. 


4 











‘of two eggs, well- beaten, one heapig teas 











Blackberry Jam Cake 


One cupful of blackberry jam, one cupful of white sugar, one- bu 
half cupful of butter, one-half cupful of sour creamy two and one- | Ta 
half cupfuls of sifted flour, the whites of four eggs, beaten stiff, 
one teaspoonful of soda, one teaspoonful of cinnamon, one nut- 
meg, grated. Bake in layers, put together with white icing, and 
sprinkle thickly with raisins. 


Moravian Sugar Cake 


One cup mashed potatoes, three-fourths cup sugar, one-half 
cup butter and lard, two eggs, one pint of sponge or a cup of 
yeast, one-fourth cup of milk, and a little cinnamon. Roll one- 
fourth inch thick and let rise. Cream brown sugar and butter 
together, flavor with cinnamon and spread on top. Bake until a 
light brown, and immediately on taking from the oven moisten top. 


-with milk or cream. 


Chocolate Cake 


Two cups yellow sugar, one cup butter, one cup sweet milk, 
with one-half teaspoon soda, one cup grated Bakers’ chocolate, 
five eggs (leaving out the whites of two), three cups flour. Beat — 


butter and sugar to a cream, add milk, eggs, chocolate, and lastly 


the flour. Bake in layers. Make a soft frosting of the whites of. 
fwo eggs and two cups granulated sugar. Boil the sugar with water 
until it can be rolled into a ball, then pour over the well-beaten 
whites. Flavor and beat until cool.—W/s. Brandenburg. 


Raat = oe Ss 


Chocolate Cake 


One cup grated chocolate, one cup sugar, one-half cup milk, 
yolk one egg. Boil all together until it thickens. While this ne 
mixture is cooling make a cake of one cup of sugar, one-half cup 
butter, one-half cup milk, two and one-half cups flour (measure Fay 
after it is sifted), two teaspoons baking powder, one teaspoon of Se 
vanilla, four eggs beaten separately. Beat this batter very light and 
add the chocolate mixture if perfectly cold. Bake in four layers 
Make boiled icing of one pound sugar and one-half cup water 
Beat stiff the whites of three eggs and when sugar boils almost to 
the crackle, pour over the whites and beat hard until cold. Spread 
quite thick between the layers.—//7s, Edgar Vaughan, 





Delmonico Cake i 


One cup butter, two and one-half cups powdered sugar, three 
and one-half cups flour, one cup milk, two and one-half teaspoons 


baking powder sifted with flour. Whites of six eggs well beaten, i 
Flavor t to taste. —Miss Gertrude Siewers. Lhd tt do ya 


Devil’s Food Cake 


One-half cup butter, one cup sugar, yolks of two nae one — ois 
cup buttermilk into which put one teaspoon soda, two cups flour, i 
two tablespoons cocoa dissqlved in one-half cup hot water, whites. 
pon baking iG it Heal 
FittiInc.—T wo Bh wd cocoa, one cup or gar, 
butter size of an egg, one-half cup cream. or m: 
gether. After taking from stove add one: teaspor 
ai yee He lhe 
“hsp at 















‘Aaa 







THE TW IN-CiTY HOUSEWIFE 







Feather Cake 


| Two cups sugar, three cups flour, one small cup butter, one 
up sweet milk, three eggs, three teaspoons Royal baking powder 
and one teaspoon lemon juice or extract.—/rs. C. H. Fogle. 


Fruit Cake 


Twelve eggs, one pound each of flour, butter, brown sugar, — 


_ citron, currants, figs and dates, one-half pound candied pineapple, 
, ; three pounds of layer raisins, two large nutmegs, one-half ounce 
: whole cloves ground fine, one pint wine, one-half pint of brandy. 
i. _ Seed the raisins, cut the fruit as fine as possible, and dredge with 
part of the flour. Cream, butter and sugar together, add the well- 
beaten eggs, flour, spices, wine and brandy. Turn into a well- 


) greased mould, boil for three hours, then put into a moderate oven 

__ and bake two hours.—/7/7s, PR. C. Click, 

ae i a Fruit Cake 

j Two pounds best raisins, stoned, two pounds currants, one 
pound citron, twelve eggs, one pound each of butter, sugar, and 

flour. Make batter as for pound cake. Before adding the fruit 

stir into the batter four and a half teaspoons of cream tartar, one- 

i ‘one tablespoon each of cinnamon and white 

i yur | aspoons grated nutmeg, one large spoon of best 

Dredge the fruit well in flour and add by- degr ees the 


a teacup of brandy or whiskey. Bake sony This 
lice cak “Mrs, W. L, Stagg. 


pei Fruit Cae ; eas 


3 wes fi. Sk 




























obese See 
SE oes =F 


: s, one pound citron, one pound almonds, blanched and pow- 
de red, and one pound English walnuts. Dredge all the fruit and 


a p weighed out for the batter. Grate two large nutmegs, three table- 


4 bas ai teacup of brandy, a teacup of sherry and two mi ae of 
extract of lemon. Make a batter as for pound cake, add the 
_ dredged fruits and nuts, with seasoning mixed in, then the lemon 
: and brandy, and lastly the wine, with a teaspoon of soda stirred in 
and allowed to foam. Grease the mould thoroughly and line bot- 
tom with four or five layers of paper, likewise tie several thick- 
nesses of same around the sides of mould. Lay a paper over the 
"top and bake about four hours.—/7s. L. 4. Vaughn. 


Gold Cake 


Yolks of eight eggs, one cup sugar, one-half cup butter, one- 
half cup sweet milk, one and one-half cups flour, two teaspoons 
4 Sout les bei powder me in the flour.—J/7s, C. 7, Fogle, 


™ ” Jelly Roll 


Three eggs, one cup sugar, one and one-half cups flour, one 
Ai all baking powder, two tablespoons : sweet milk. Bake in a 


oe 


and wrung hard. Spread cake with jelly, and roll. . This is nice 


‘ ‘served with wine sauce, leaving off the jelly. 
. ide . —Mrs, Samuel Blackburn, 


ete aa, 





s thoroughly, but use extra flour, not disturbing the pound: 


quick oven, turn out on a cloth that has, been dipped in hot water 











68 THE TWIN.CITY HOUSEWIFE bi 





Ice Cream Cake 


S oioa 


ie" 
One cup butter, two and one-half cups sugar, one cup sweet 


milk, four cups flour, five eggs and two teaspoons baking powder. 
—Mrs, Phillip Hanes. 


Lady Baltimore Cake 


One cupful of butter; two cupfuls of sugar; three and one- 
half cupfuls of flour; one cupful of sweet milk; the whites of six 
eggs; two level teaspoonsful of baking powder, and one teaspoon- 
ful of rosewater. Cream the butter; add the sugar gradually, 
beating continuously; then the milk and the flavoring; next the 
flour, into which the baking powder has been sifted, and lastly, 
the stifly-beaten whites of the eggs, which should be folded lightly 

~into the dough. Bake in three layer-cake pans, in oven hotter than 
it would have to be for loaf cake. To make the filling: Dissolve 
three cupfuls of granulated sugar in one cupful of boiling water; 
cook it until it threads then pour. it over the stiffy-beaten whites of 
three eggs, stirring constantly. ‘Io this icing add one cupful_ of 
chopped raisins, one cupful of chopped nut meats, pecans pre- 
ferred, and five figs, cut into very thin strips. | With this ice both 
the top and sides of the cake. 


~ Loaf Cake 


Two cups butter, three cups sugar, six cups flour, six eggs; 
one-half cup cream, one-half teaspoon soda, one quart raisins, 
stoned, one.cup yeast. Flavor with nutmeg aed.orange peel. 

wee, —Mrs, A, B, Dangerfield. +4 


Nut Cake 


One-half cup butter, one and one-half cups sugar, three eggs, 


~ two and one-half cups of flour, one and one-half teaspoons of bak- | 


ing powder, one-half cup sweet milk, one cupful of nuts after be- ve 
ing shelled and chopped. | Rub the butter and sugar to a cream, — 
add the eggs beaten a little, then the flour sifted with the baking I 
‘powder. Mix with the milk and nuts into a rather firm batter. 
Bake in square tins about thirty-fiye minutes. When done ice and 
cut in small staat and put half an English walnut on each square. 


aaa: Ee, Crmchpeta, ‘a 
One-Egg Cake ‘ abt oh pag 4 


One egg, one cup sugar, two tablespoons butter, two-thirds : 
cup sweet milk, one and one-half cups flour, one heaping teaspoon oT 
baking powder, sifted in flour, or one-half teaspoon soda, dissolve | 
in two-thirds cup sour milk. Bake in biscuit pan. Turn out when 


done and sift pulverized sugar over it. Then cut in squares: Flavor Be 
with vanilla.—JA/rs. 7. L. Henly. ' 


Perfection Cake | ‘ ae ‘ 
Thfee cups sugar, one cup butter, one cup sweet milk. three) am 
cups flour, one cup cornstarch, whites of twelve eggs | beaten stiff) "hag 


two teaspoons cream tartarin flour, one feaghoost soda in half, the 








Pern antennae ee 
THE TWIN-CITY HOUSEWIFE 69 


Se ne eee Ce oe 
Se eeeeseseseseSFSs‘i:é 


Pound Cake 


- One pound sugar, one pound flour, a light pound butter, one 
| * dozen eggs. Sift and dry the flour, pound and sift the sugar, wash 
| butter until free from salt. Gradually add the sugar and butter 

alternately with the four. Beat well and bake in a slow oven. 
% ——-Mrs. ]. W. Hanes, 


Queen Cake 


One cup of sugar, one-half cup of butter, two eggs beaten to- 
| gether, one-half cup of sweet milk, two cups of flour, one tea- 
_ -spoon of baking powder. Make a paste as follows: One-half 
cup of sugar, one-half cup of milk, yolks of two eggs. Boil until 
thick. Cool, and stir in the cake batter. Flavor with vanilla. Ice 
» — with white icing. 

: Ribbon Cake 
. One and one-half cups of sugar, one cup each of butter and 
milk, three eggs, two and a half cups of flour, one-half teaspoon 
soda, one teaspoon cream tartar, or one heaping teaspoon baking 
powder. Bake two-thirds of the batter in jelly cake pans; to the 
remainder add one cup raisins, chopped fine, one cup currants, one 
‘teaspoon each of nutmeg and cinnamon, two tablespoons molasses. 
u Put an extra paper under the dark part. Place the dark between 


the two white layers and put together with the white icing. 
—Mrs, N. A. Barrow. 


a } Rocky Mountain Cake 


Whites of eight eggs, one cup butter, two cups sugar, three 
cups flour, three-fourths cup sweet milk, two teaspoons baking pow- 
| der; flavor to taste. Bake in four dayers: : 
























gar and one-half cup water. Let sugar and water boil 
‘ing until it makes a jelly when dropped into cold water. 
Phen pour over beaten whites. Beat until nearly cold. Stir into 
“icing five cents worth each of citron, currants, dates and figs, ten 
cents worth each of raisins and almonds, and one grated cocoanut. 
_ Fruit that, requires seeding must be daa and cut very fine with 
SCiSsors. A small quantity of the cocoanut, citron and raisins (with- 
out being chopped), together with all the almonds, must be left out 


__ of icing to be put on the outside. —47rs, Geo, T, Brown. 


be ais Silver Cake 


Whites of eight eggs, two cups sugar, one-half cup butter, 
. - three-fourths cup sweet milk, three cups flour, two teaspoons Royal 
a eae Sale mixed in the flour.—4/7s. C. £7. ahs 


Spanish Bun 


One cup butter, one cup sweet milk, one he ene soda dis- 
solved 1 in the milk, three cups sugar (white or light brown), four 
one tablespoon sweet wine, one tablespoon brandy, one-half 
sins, one-fourth pound currants, one- -fourth pound citron; 
five ts. s flour put in last, and one nutmeg. Bake in shallow 








a ™~: 











70 | THE TWIN-CITY HOUSEWIFE 





Spice Cake 


One pound sugar, one-half pound butter, six eggs, one cup 
sweet milk, one pound flour, two teaspoons baking powder, one 
teaspoon each of any kinds of spice desired.—/rs. J. B, Vaughn, 


Boiled Sponge Cake 


- Two cups sugar, two cups flour, juice one lemon, eight eggs. 
Wet sugar with six tablespoons cold water and boil as for icing. 
Beat eggs separately, beat sugar gradually into the whites; add the 
yolks, lemon and lastly the flour.—/7s. 2. £. Dalton. 


Butter Sponge Cake 


One cup of butter, two cups of sugar, one and one-half cups 
of flour, six eggs, one-half teaspoon of soda, one teaspoon of cream 
tartar. 

Sponge Cake 


Two cups sugar, three of flour, one of boiling water, five eggs, © 


one teaspoon baking powder, one teaspoon cream tartar, one-half 


teaspoon each of lemon and vanilla. Beat the yolks of the eggs and — 


sugar togethe1; to this add the flour, into which the baking powder 
and cream tartar has been sifted, and the well-beaten whites, and 
lastly the boiling water and flavoring.—4/7s, S. H/. /Todgin, 


‘ Velvet Sponge Cake 


Two cups of sugar, one cup of boiling water, two and one- 
half cups of flour, six eggs, leaving out the whites of three, one 
tablespoon of baking powder. Beat the yellows a little, add the 
sugar and beat fifteen minutes, add the three beaten whites and the 
cup of boiling water just before the flour. 


. Snowdrift Cake 


One-half cup of butter, two cups of sugar, one cup of sweet 


milk, three cups of flour, one-half teaspoon of soda, one teaspoon 


of cream tartar, whites of five eggs beaten to a stiff froth. 
Washington Cake 


One cup of butter, one cup sweet milk, three cups brown sugar. 
three cups of flour, four eggs, one teaspoon each of cinnamon and 
allspice, one teaspoon of soda and two of cream tartar. 


—WMiss Kate Hanes, 
White Sponge Cake 


One and one-fourth pounds sugar, whites of twenty eggs, ten 
ounces flour, two teaspoons cream tartar, juice one lemon. Beat 
whites until light, add sugar, beat well, add lemon juice. Mix 
cream tartar with the flour and stir inthe flour lightly. Bake about 
an hour.—S. | 

White Citron Cake 


One cup butter, one and one-half cups sweet milk, two cups — 


sugar, four cups sifted flour, whites of six eggs, two heaping tea- 
spoons baking powder. Cream butter and sugar first, then add 
the other ingredients. Puta layer of batter into the cake mould, 
then a layer of citron, cut in thin strips. Alternate in this way 
until the batter is all used. If desired, three whole eggs may be 
used instead of the whites of six.— 77s. E. L, | 

it 


ait 


a 
— a on 7 See ae 











THE TWIN-CITY HOUSEWIFE 7\ 





White Fruit Cake 


Two cups sugar, one of butter, whites of six eggs, one cup 
milk, four cups flour, two teaspoons baking powder, two pounds 
raisins, seeded and cut fine, one pound currants. Roll the fruit in 
flour. Bake in layers and put together with boiled icing. 

—Mrs, J], M, Woodruff. 


White Fruit Cake 


Whites of ten eggs beaten to a stiff froth, four cups flour, two 
and a half cups sugar, one and a half cups butter, one cup sweet 
milk, two teaspoons baking powder, one cocoanut, two pounds 
blanched almonds, one pound citron cut in small slices. Dredge 
fruit well with flour before adding to batter. Bake three and a 
half hours.—/Miss Kate Hanes, 

















ICINGS AND FILLINGS _ 
FOR> CAKES 





Boiled Icing 


Two cups granulated sugar, one-half cup water. Boil until it 
will thread, and pour over the well-beaten whites of three eggs. 


Excellent Icing, without Eggs 


To two teaspoons gelatine add two tablespoons of cold water. 
Let stand one hour, then-add two tablespoons of boiling water. 
After the gelatine is dissolved stir in pulverized sugar until thick 
enough to put on with a knife. Flavor to taste. ‘his will dry 
almost as fast as it is put on.—47/rs, XK. D. Moseley, 


Uncooked Icing 
White of one egg, three cups of confectioners XXXX_ sugar. 
If not thick enough to spread stir in. more sugar. , 
—Miss Jennie Bingham. 
White Frosting 


Whites of two eggs, beaten stiff, one-half pound powdered 
sugar. Beat together until it will fall in flakes from the knife; favor 
to taste. Dust flour over the cake to absorb grease and brush off 
lightly before putting on the frosting.—J/7s, Z. L. 


Almond Filling 


Boil two cups sugar and one-half cup water until it will thread 
from a spoon and pour over the well beaten whites of three eggs. 
Beat until cold and add one-half pound almonds, blanched and 
pounded to a paste. Flavor with rose water. 


Cream Filling 


‘Two cups white sugar, one cup milk, a small piece of butter. 
Boil until thick, beat until cool and flavor with vanilla. 
Miss Jennie Bingham, 
Butter Filling | 


Whites four eggs, oae pound pulverized sugar, two tablespoons 
butter, creamed well with part of the sugar. Add the rest of the 
sugar to the beaten whites. Mix together and beat well. Flavor 
to taste. | 

Caramel Filling 


Four cups of brown sugar, one cup of rich cream, one-half cup 
of butter, Boil together until it thickens a little. To one-half of 
this add one pound of pecans, chopped fine, for the filling, and use 
the other half for outside of cake.—M/rs, Virgil Moir. 


Chocolate Filling | 
Make a boiled icing of two cups sugar and one-half cup water; 
boil until it strings. | Pour over the beaten whites of two eggs and 
add two squares Baker’s chocolate dissolved over the steam of ket- 
tle. Flavor with vanilla.k—J/7s, Frank Miller, 
Chocolate Filling — 
One cup brown sugar, five tablespoons sweet milk, three 


tablespoons shaved chocolate, butter size of a chestnut. _ Boil four 
or five minutes, beat until cool enough to spread. 


—Mrs. E, D. Vaughn, 


a a i > eo 
————— 


THE TWIN-CITY HOUSEWIFE 73 


fie gi ag 


Ice Cream Filling 


di, Whites of four eggs, four cups pulverized sugar; pour one- 


half pint boiling water over the sugar; boil until it is clear and can- 
_ dies in cold water. Pour the boiling syrup over the beaten whites: 
beat hard until the mixture is cold and into a stiff cream. ee 
with two teaspoons vanilla and one-third teaspoon tartaric acid, 
Spread quickly between the layers.--I0is. W. M. Hendren. 


Lemon Butter 


Be 4 One lemon, one cup sugar, two eggs, a piece of butter the size 
bdo. of anegg. Grate the rind and press the juice of the lemon into 
. the mixture. Boil fifteen minutes—JZss Laura Lemly, 


¢/Viarshmallow Filling 


Make an icing of one-half cup of water, two cups sugar, 
_ whites of two eggs, beaten well. Put one-half pound marshmal- 
lows in stove, let heat and lay on icing betweenlayers. 
| —WMrs, FE, P. Albea, 


Marshmallow Filling 


One-half cup water, one cup sugar, white of one egg, one- 
fourth pound marshmallows and one-fourth pound English walnuts. 
‘ Boil sugar and water and pour over the beaten egg as for boiled 
_ =. icing. Add marshmallows and stir until dissolved. Spread on cake 
«© + with nuts between.—M/rs, H. D, Leak, 


Mocha Filling 





~ One cup of powdered sugar, butter size of an egg. Cream 
together, and add two tablespoons of cocoa, two of strong coffee, 
and one teaspoon of vanilla.—//iss Jennie Bingham, 


Orange Filling 
'_ ‘* . One cup sugar, one egg, one-half cup water, one tablespoon 
- putter, one tablespoon flour mixed with a little water, grated rind 


1 . 


and juice of two large oranges. Boil until it thickens. 
| —-Miss Jennie Bingham, 


Orange Filling 


One and one-half cups of sugar, one-third cup of water. Boil 
until it threads. Beat yolks of three eggs until very light, pour 
syrup over them gradually, stirring briskly all the time. Beat until 
cool, and flavor with juice and grated rind of two large oranges, and 


one teaspoon lemon juice.—Miss Jennie Bing ham, Statesville, 





















_ is nearly one hundred years old.—//rs. R. M. Payne. s ; 


ing). Drop tablespoons of this mixture into a eee 





Almond Jumbles 7 i | a 


Blanch and chop (not too fine) one-half pound of almonds, 
add one-fourth pound sugar, one-fourth pound butter, yolks of two. 
eggs, six ounces four. When well mixed add the whites of the 
eggs beaten well. Roll thin and cut. Bake a delicate brown. . 

| —Mrs, J. A, Neely. 


7 Christmas Cakes | | \ 


One quart molasses, three-fourths of a pound light brown 
sugar three-fourths of a pound butter and lard mixed, three-fourths. 
of a pound flour, wineglass brandy, one ounce soda, two tablespoons. 
cinnamon, two tablespoons cloves. Rub butter, sugar and flour well 
together, then add the rest. Dissolve the soda in a little milk and — | 
put in last. “Then thicken enough to roll out very thin. a 

: MM ys Pie dela L 


Crullers ne 


Ix eggs, one pint sugar, one-half pint butter, one teaspoon 
soda in one cup sour milk. Flavor to taste. Make stiff enough. 
to roll, cut, twist and fry in hot lard.—/77saZ, B. Douthit, 


; ae 
nee Pes 
Z cs. 




























Deceptions 


Take the yolks of six eggs and one teaspoon of salt, beat un- — 
til light and add flour to make a stiff dough. Roll very thin, cut in : 
oblong pieces about two by four inches and fry in a pan of hot lard 
until a light brown., Sprinkle with pulverized sugar. *. ies 

—Mrs, J. S. White, 
Doughnuts 


Three eggs, three large single handfuls of brown sugar, 1 fe: g 
cup of cream or fresh milk, three and one-half tablespoons of 
melted lard, one heaping teaspoon of soda. Flour to make a sof 
dough. Fry in boiling lard till a delicate brown and sprinkle lib- 
erally with powdered sugar.—J/iss Maude Bohannon, a 


Cream Gingerbread 

One cup molasses, one-half cup sugar, one egg, one tableal 
spoon each of ginger, cinnamon and nutmeg} 6ne cup sourcream, 
one teaspoon soda, a pinch of salt, two tablespoons melted lard, ~ 
two and one-half cups of flour. Pour into biscuit pan and bake; | 
then cut in squares. —A77s. T, A, Wilson, a 


Muster Gingerbread 


One quart molasses, one-quarter pound butter or lard, one= E 
half pint thick milk, one ounce saleratus dissolved in the milk, one a 
tablespoon each of ginger and cinnamon, one teaspoon cloves, 4 
three and one-half pounds flour. Roll one-half inch thick; cut in ~ 


squares; wash with milk and molasses. Bake intins. This reci 
Ginger Drop Cskes ; 


in a cup of boiling water, five cups ‘e our (incase | b 


about 3 inches oe bake. — 
<y 


7 
aa 





THE TWIN-CITY HOUSEWIFE 75 





rm Gingernuts 





















To one and one-half pounds brown sugar add two teaspaond. 
soda. Mix well and add six eggs, beaten separately, two table- 
“spoons ginger and one of cloves. Stir in flour to make a_bat- 

ter and let stand half an hour. Work in enough flour to make 
it roll nicely; cut in small round cakes and place about an inch 
apart on well-greased tins. —M/rs, VV. S, Siewers, — 


Hermit Cakes 


Two cups sugar, one cup butter; one cup ‘raisins, three eggs, 
- one-half teaspoon soda dissolved in three tablespoons of milk, one 
” grated nutmeg, one teaspoon each of cloves and cinnamon anid six 

cups flour. Roll thin, cut, and bake in a quick oven. 
—Mrs.-C. J. Watkins, 
Iced Crackers 


_ Whites of three eggs beaten stiff, and one pound of powdered 

‘sugar. Beat together, and to the mixture add one pound of English 
und of pecans chopped or cround fine. Pile 7 
$ 


‘walnuts, and one 
e and brown.—//7s, Charles Norfleet, ee 


‘on crackers, put 






Sponge Drops 


_ Beat to a froth three eggs and one teacup sugar; stir into this 
one heaping coffee cup “4 in which one teaspoon of cream tartar 
and one-half teaspoon of oda have been thoroughly mixed. Flavor 
with lemon. Butter tin sheets with washed butter and drop the 
batter in teaspoonfuls about three inches apart, putting a raisin in 


the centre of each. Bake in a quick oven. Watch closely, as. 
j Serve with ice cream.—M/7rs, W. E. Franklin, 






_ they burn easily. 
. Tea Cakes (" 


-_ @° One pound sugar, one-half pound butter, four eggs, one tea- 
spoon baking powder; flavor to taste. Work as /ittle as. 


with just enough flour to make a soft dough. 


ag a —Mrs, Frank 


Tea Cakes 


Cream together two cups of brown sugar and one scant cup of: 
To this add two well-beaten eggs, one and one- 
of soda dissolved in two tablespoons of buttermilk, 


— Miss Kate Hanes. 












A ae, ms 
a ie 


| Tard or butter. 
half teaspoons 
and flour to make a soft dough. 


5 . Vanilla Wafers 


One pound powdered sugar, twenty ounces flour, one pound 


butter, four eggs, three tablespoons milk; vanilla to taste. Rub 
butter and flour together, then add the other ingredients. Bake on 


* tin baking sheet.—4/s.. 17. C. .hogdes, 
Ay. °° Walnut Macaroor 


One-half pint brown sugar, one-h 


‘chopped fine, three even tablespoons flour, one-third teaspoo ae 


~~ “two eggs. Beat the eggs,-add sugar, salt. flour and then the wal- 





nuts. Drop the mixture on buttered paper, some distance apart, 


and bake until brown. — 
; severe er | 


% 


Mrs. Winkler. 





ae 











jt will not be brittle and porous. 





together: carefully and boil twenty minutes gr half an hour, stirring 
constantly. Just before taking from the fire, 4 


“ ‘ina double boiler until thiék and sraooth? Make fondant into small] 
cone-shaped pieces and immerse in the melted cho¢ late. This i al Ls 


waxed pF re to at 





























a ey | CANDIES 





In making such candies as fudge, sea foam, cocoandt—any 
that are to be beaten and dropped from a spoon or poured out, and t 
cut into squares instead of being pulled, take from the stove as.soon. ~ 
as a little dropped into cold water can possibly be taken up between 3 
the fingers. ‘" 

For pulled candies it should cook a little loneSee aiid it can: 
be formed into a ball or pulled a moment or so after being dropped 
into cold water. 

In very hot or damp weather, pulled candy should be ‘cooked 
longer than on cool, clear days, or it will be sticky. 

In pulling candy take from the edge of the dish ‘while hot a * 
little at a time, adding more as it gets cool enough to handle.’ Use > - 
only the tips of the fingers in pulling and be careful not to twist or 


Butter Scotch 


Three pounds brown sugar, one-fourth pound butter, -one-half | 
teaspoon cream tartar, eight drops extract lemompand as much cold © 
water as will dissolve the sugar. Boil without. ie until it will 
break after being dropped in cold water. Do put in the flavor- 
ing until the candy isdone. Have a dish-well greased with butter, 


pour in the syrup and when partly cold mark off in squares. 
— Miss Mamie Dwire, 







\ 


Cocoanut Candy ~ 


Two pounds granulated sugar, one large cocoanut grated; dis- 
solve the sugar in the milk of the cocoanut. Boil until it will 
harden in cold water, then add.the grated cocoanut and beat hard™ 
until nearly cold. Spread on a marble slab or large flat dish and 
mark into squares. ale iss Mary Hodgin, — 


Cocoanut Drops” 


To one-half pound grated, cocoanut allow one-fourth ‘ ie 
pound of powdered sugar and one-half tablespoon of cornstarch. 
Mix sugar and cornstarch, sprinkle into the cocoanut. Work with 
the hands, and shape into cakes. © Place on tins and bake in a mod- 
erate oven until brown. 


Chocolate Caramels 


ve 


‘Three routes brown sugar, one-half pac bitter, one-half 
pound grated chocolate, one-half pint cream or milk, melt all these 


flavor with vanilla, 
Pour into a buttered tin. | When partly cool mark in pieces one. 
inch square, — 7. M, D.. dng OES Eee a ee era ary 





sone 


Chocolate Creams, 2 ae pa ay Ks 


“Melt chocolate, “either sweetened or inieweciened as | Peabeered 2. 


easily done by using a knitting needle, a hat pin, ‘something of 
the kind instead of handling with the fingers, » Dip each, pe 
several times, ‘or. cg the coating is as thi¢k as desired. Taare, eee 


+ ss ae 















\ Cream Peppermints 


For cream peppermints boil for five minutes one cupful of 
white sugar, one-quarter of a cupful of water and eight drops of oil 
of peppermint. Remove from fire and stir until creamy, then drop 
from teaspoon on a cold plate. 


Fondant 

One pound granulated sugar, one cup of cold water. Mix well 
together but do not stir after it is put on the siove. | Cook until-a 
little of the syrup dropped into cold water can be formed into a soft 
ball between the fingers. “Turn into a greased bowl and beat hard 
until it is smooth and white and can be kneaded like dough in the 
hands. This can be put away and kept until needed. Quite a 
_ varied assortment of candies can be made from this by dividing it 


into several portions, using a different flavor for each, coloring them” 


differently, forming it into various shapes, and using with it nuts, 
crystallized cherries, raisins, bits of citron, etc. 


Fudge 


ugar, one-fourth pound butter, three-fourths of 
Minutes, then add one-half cake Baker’s choc- 
five minutes longer. Stir all the while. 
When done beat hard until cool, pour on buttered dish and block 
of.—Aiiss Mary Hinshaw, 

| Glace Nuts 


One pound sugar, ten grains cream tartar, one-half cup of 
water. Stir until sugar is dissolved. Boil continuously until when 


Five cups 
a cup milk. Boil 
olate, grated, and 






dropped in ice water it will be brittle and clear. Stand saucepan in 


hot water and drop nuts in one ata time. ‘Take them out at once 
and place on oiled paper to harden.—‘/rs, W. 1, Brookes. 


Madrid Confection 


One-fourth pound each figs, dates and seeded raisins, one-half 
pound each filberts and English walnuts. Force through a meat 
chopper, and knead with the hand to a smooth paste on a board well 
dredged with confectioner’s sugar. Flavor with sherry wine, roll to 
the thickness of one-fourth of an inch, and cut in squares with knife 
dipped in sugar.—Mrs, W. 1. Brookes, 

ite Mexican Panocha 


Two pounds maple or brown sugar, one-fourth cup of butter, 
one cup of cream. Cook over a moderate fire, stirring occasionally 
until the mixture stiffens when dropped in cold water. Stir in one 


of pecans, and drop in little cakes on oiled paper. 
oa * —Mrs. W. I. Brookes. 


Mints 
Two cups sugar, one of water and butter the size of a walnut. 
Cook until it is ‘ when dropped in cold water, then pour out on 
» marble to cool. J ull until it is firm enough to cut in pieces with 
scissors. “This quantity makes a pound.—4/7s, Joe Glenn. 


Molasses Candy 


ne One cup each of molasses and brown sugar, one tablespoon of 
vinegar, one ounce of butter, Mix all together and boil without 
stirring until it hardens when dropped in cold water, then add a 
teaspoon of soda. Pour into buttered dishes and pull. 





THE TWIN-CITY HOUSEWIFE 77 


ue 























Far area THE TWIN-CITY HOUSEWIFE _ 









Nut Candy 


Three cups brown sugar, one-half cup water, one-half cup 
vinegar, stir before putting on fire but not after. When it gets to 
boiling nicely put ina teaspoon of butter and just before removing 
from the stove add one-half teaspoon soda dissolved in a few drops 
of water. Pour into greased dishes containing one and one-half cups \ 
‘of nut kernels chopped, not too fine. Pull until very light. | 
| —Miss Mary Hodgin, 
Nut Creams | 


Stir confectioners’ sugar into the slightly beaten white of an 
ego until the mixture can be handled. Flavor to taste, Add a little 
cold water or cream, working it with the fingers until the proper 
consistency to mold. Form into round or oval shapes, pressing half 
a nut kernel on each side. 7 . 


Orange or Grapefruit Sticks 
Cut in strips the rind of grapefruit or orange, throw it into 


boiling water and cook gently for an hour. Turn into a colander. 
Put one pound of sugar and a pint of water imfeed 






and skim. When a rather thin syrup is prod d add as much of 
the peel as you conveniently can to the amo Wntof syrup and cook 
slowly for another hour. ‘lake this out and ae Add the re- 
maining peel to the syrup and cook as before. Have ready a large 


plate of pulverized sugar, roll the pieces of peel in and spread out 
‘to dry.—.Wiss Mary Hinshaw. 


Parisian Figs 


One pound of figs cut in two and seedy centers removed, one 
pound each English walnuts, almonds and raisins. | Force through 
a meat chopper, flavor with Maraschino brandy or lemon juice, 
spread on the figs, and roll up like a jelly roll and slice. 

—Mrs, W. I, Brookes, 


Peanut Brittle 


One cup each brown sugar and molasses, two tablespoons of 
butter and one of vinegar. Stir well together before putting on 


_ stove but not after. Boil until a little dropped in cold water will 


become quite brittle. Add a cup of peanuts which have been 
parched a very light brown, and the skin removed. ‘lake from the 


fire, stir in one teaspoon of soda which~has been dissolved in alittle 
cold wateliyy Beat well, pour into a buttered dish and cut into 


squares. 
Sea Foam . 


Make a syrup of three cups of brown sugar and just enough 
water to cover it. When done pour very slowly over the stiffly- 


‘beaten whites of two eggs, beating hard until it is stiff. Flavor with 
vanilla, and drop by spoonfuls on a buttered dish. " 


Chocolate Sea Foam ~ 


One cup of light brown sugar, one-half cup of water, one- 
third of a cup of grated chocolate. Stir before cooking, but not. 
after. When it will “‘thread’’ from the point of a spoon pour over 
the stifly-beaten white ofan egg and beat until it begins to get stiff. 


_. Drop by spoonfuls on a buttered dish, or pour into fish and mark 
TF olf i in squares. ; 


beta Y 














ee : 


THE. TWIN-CITY HOUSE WIFE 79 < 





Three cups of light brown sugar, one cup of cold water, one 
tablespoon of vinegar. Stir until mixed, but not after it is heated. 
Bring to a boil gradually and boil steadily until] done. Pour over 
the stify-beaten whites of two eggs and beat well. When it be- 
gins to stiffen flavor with a teaspoon of vanilla and add a cupful of 
chopped nut kernels. Drop on buttered paper or pour into a 
greased pan cut into squares. 


Stuffed Dates 


Nut Sea Foam . 
; 





Remove seed from dates and fill cavities with English walnut 
kernels. Press together and roll in powdered sugar or in grated 
cocoanut to which a little powdered sugar has been added. 

Miss Mamie Dwire. 
Ba? Stuffed Figs 


One pound of marshmallows melted in a double boiler. 
Grind through a meat chopper one-half pound English walnut 
meats, and add them to the marshmallow paste, stirring until thor- 
oughly mixed. “Lake two pounds of unpressed figs, cut a slit in 
the side of each, fill with the above mixture, close, press into 
shape, and roll in powdered sugar.—Mrs, A, S. Hanes. 


ae Taffy 


Six cups brown sugar, two cups syrup (do not use nyvolasses), 
one-half cup cream, one-half cup vinegar, one tablespoon butter. 


After it has boiled enough to pull remove from stove and stir in one 
Flavor and pull. —A@iss Ella Hinshaw. | 


aa 


Pe Sonn 






Log. MES 





even teaspoon of soda. 





White Sugar Candy 


Three cups granulated sugar, and just enough vinegar to dis- baie A 
‘solve it. Cook until nearly done, then add a piece of butter the 
size of a hickory nut. When done pull until light. 


eee 















A ES A Cea a 2 ee 
B Reve perme pen andl ca om rere 


' Yn 


On 


a 


“a 








enough for the time, as it will not keep. 











FOOD FOR THE SICK | 


\ 
\ 


Albuminized Sherry~ 


Beat the white of one egg ‘stiff, and beat in slowly sugar to 
taste and one tablespoon of sherry. _ Serve cold. 


Albuminized Orange or Lemon — 


To the unbeaten white of one egg, add the juice of one 
orange ora lemon. Sweeten to taste and blend thoroughly. Strain 
over a little finely-cracked ice and serve. 


Beef Juice 


Broil steak. very rare. Squeeze out juice with a lemon 
squeezer into a warm cup. Season with salt and pepper and serve 
in a china cup so as not to show the color. Prepare only 


Extract of Beef 


Run through a meat chopper one pound of round steak; put. 
in a glass jar with one-fourth cup of cold water. Place jar in a 
kettle of cold water, heat gradually and keep just, elow the boiling 
point for two hours. Strain and press the meat to obtain the j juice. 
Season with salt.—//7s. Yorke, 


Chicken Jelly 


Cut a chicken into small pieces and put in a double boiler 
with a teaspoon of celery seed, and water. Cover closely and let 
cook for five hours. Salt to taste, and strain through’ a cloth. 
There shculd be about one-half pint of liquid. When cold remove 
the fat, and to one tablespoon of the jelly add three tablespoons 
boiling water. Very nourishing for invalids. 


Egg Nog 
Beat the yolk of one egg until yery light, add one tshlesenan 
of sugar, and a speck of salt, and beat until creamy. Add very 
slowly one tablespoon of brandy, or more if egg still has a raw taste. 
Add one-half cup of milk or whipped cream and last of all the 


stifly-beaten white of the egg. Serve immediately. 
Mrs. HL, Jones. 


Meat Broths 


In making any kind of meat broths, cut meat into small pieces, 
soak in cold water before heating, using both meat and bone. Cook in 
steam-tight kettle, let simmer but not boil, cook a long time. Make 
the day before using and remove fat from top when cold by laying 
upon it a sheet of blotting paper. 


Bacon Sandwiches 


Broil or cook in spider thin slices of the best bacon until crisp 
and well browned. Lay the slices while hot between thin slices of 
well-baked white or brown bread. This is excellent My delicate 
persons who do not relish fat in any other form. 


—Mrs, WS, Creasy, 
Baked Egg ad 


Break an egg into a well-buttered dish, sprinkle with pepper, 
salt, and bits of butter. Add one-half tablespoon of eream and bake 
until white is set. Serve very hot on toast.—/77ss Le 






THE TWIN-CITY HOUSEWIFE 8] 








Boiled Eggs 


#  Sorr.—Put eggs into a saucepan of boiling water, put on back 
of stove, or where. water will keep hot, and let cook for ten 
minutes. ; 

Harp. —Put eggs in saucepan of boiling water and put where 
the water will keep very hot, but not boil. Cook one-half hour _ 
when the yolk should be dry and mealy. 


Egg Scrambled in Milk 


Beat an egg a very little, just enough to mix the white and the 
yi yellow. Season with a pinch of salt. Heat one-third of a cup of 
milk almost to boiling. Add to this the egg, stir rapidly a moment 
or so, and serve. while very hot. 


Omelet 


igs Beat separately the white and yolk of one ege. To the yolk 
add one tablespoon of milk, salt and pepper to taste. Into this fold 
lightly the well-beaten white. Into a heated pan put two teaspoons 
of butter. When it melts pour in the egg mixture. Shake pan 
gently so omelet will not adhere to it. Lift up sides with a knife 

-tand when a delicate brown, set pan in oven a minute to absorb 
moisture on top. Fold omelet half over, turn on a hot dish and 
serve immediately.—iss L, £. 


Bread Omelet 



















Soak two tablespoons of bread crumbs in two tablespoons of 

milk for ten minutes, add salt and pepper to taste. To this add the 

beaten yolk of one egg, and last the stiffy-beaten white. Cook 
same as omelet above. 


Baked Banana 


_ Cut banana in halves, put in shallow pan, sprinkle with sugar 
and a little lemon juice and bake until soft. 


Chocolate Custard 


Mix two tablespoons grated chocolate with two tablespoons 
sweet milk. Cook until smooth and add six tablespoons of cream, 
the well-beaten yolks of two eggs, two teaspoons of sugar and a 
pinch of salt. Cook in custard cups set in hot water. Serve hot 
or cold.-—-A&iss Taylor. | 

Cup Custard 
egg with one tablespoon of sugar and a pinch of 
ne cup of scalded milk. Flavor to taste and 
DOU > custard cup. Place in pan of boiling water and bake in 
moderate oven until set. 1f cooked too long it will curdle. 
; —Mrs, Estelle Johnson, 


Stewed Figs 
Wash and cut in small pieces one-half pound of figs and stew 
> with one cup of cold water and one-fourth cup of sugar. Cook 
two and one-half hours very slowly. Flavor with lemon juice. 
Strawberry Float 
Beat whites of two eggs to a stiff froth with one-third cup 
powdered sugar. To this add one cup of mashed berries. Pile 
lightly in a glass dish and serve. Other fruits may be served in the 
same way.—iss Altce Gray. 




















82 THE TWIN-CITY HOUSEWIFE 


Grape Whip 


Beat the white of an egg until it foams, to it add three-fourths 
of a cup of grape juice in which five tablespoons of sugar have been 
dissolved, and one cup of thick sweet cream. Beat with a whip 
churn. ‘Take off the froth as it rises and drain on a sieve. Pour 


the Taeaea part into a glass and pile the whip on top. 
—Miss Broughton. 


Siow Custard 


Beat white of one egg very stiff, add one tablespoon of sugar, 
a pinch of salt, and one-half cup of rich milk. Flavor to taste and 
bake in cups set in a pan of boiling water in a moderate oven about 
twenty minutes. When firm set on ice and serve cold. 


Tapioca Cream 


Mix one and one-half tablespoons of granulated tapioca, three 
tablespoons of sugar, "and a pinch of salt. Add one cup of scalded 
milk and cook fifteen minutes. Add the yolk and white of one 
egg beaten separately. Remove from fire and flavor to taste. Serve 
plain or with fresh fruit. —/7/iss Butner. 














| little water and cook until soft. Put in a thin bag and squeeze juice = 
from them. Sweeten the juice to taste, being careful not to get too % sy 
much sugar, put on the stove and as soon as the boiling point is | ~ 





Cafe au Lait 


Prepare one quart of very strong coffee, strain into a hot urn 
or coffee pot. Add an equal amount of boiling mil 


k. Cover closely 
before serving. Sweeten to taste. 


Cocoa 


One-half teaspoon cocoa to each cup, One teaspoon sugar; mix 
well and add-nearly one-third of a cup boiling water. Stir well to 
dissolve the cocoa and fill the cup with boiling milk. 


Coffee 


If green, parch thoroughly without burning; just before it is 
quite cool, to four pounds of coffee add the whites of two eggs, 
slightly beaten; rub well with the hands through the coffee, let dry 
and place in tin cans and keep airtight. If. parched coffee is used 
place in stove until thoroughly heated, then add the whites as above. 


. 


To one quart of water use three heaping tablespoons of ground 


coffee (not ground too fine). Put the ground coffee in the pot with 
two or three tablespoons cold water, stir well, then add fresh boiled 
water, two-thirds of the quantity you want-to make. Let boil five 


» or ten minutes, then stir around the sides of the pot to remove all 


grounds, draw back on stove where it will not boil and add the rest 
of the water, which must be boiling. In two or three minutes it 


_ will be ready for the table-—A7s, P. HY, Hanes, 


_ Dewberry Cordial 


Cook the berries until scalded well and strain through a cloth. 
To every quart of juice add one teaspoon each of cloves, allspice | | 
and cinnamon, half a nutmeg and one pound sugar. Break the { 
spices and put them ina thin bag. Cook slowly until it begins to 
thicken. When nearly cool, to every three pints of juice add one 
pint of good brandy.—G. 7. D., Winston. 
: Grape Juice 







Pick grapes from stems and wash. Put in kettle with a very 
Bh Ss 
reached, skim, put into bottles and seal.—J/iss Kate Hanes, 
Punch 
Juice of five lemons, and five oranges, one pint strawberry syrup, 


one can grated pineapple; one-half pint Maraschino cherries; one af 
quart Appolinaris water; one pound sugar; one cup strong tea; 


sufficient boiling water to make one and one-half gallons of liquid. 


Boil the sugar with a cup of water for five minutes. To this syrup 


| it juices, Appolinaris water, tea, and the boiling water. 
add the fruit juic pp SN a cae 


Pineapple Punch 


Boil together two pounds of sugar and a pint of water until the 
syrup will spin a thread. Take it from fire, add juice of six ae 
six oranges, and two grated pineapples. Stand this aside ae ik 
When ready to serve turn into a punch bowl, add a large iat ) 
a basket of Niagara grapes picked off stems, and saps ino 
Dilute with Appolinaris water.—/7s. Geo. P. Pell, 


™ we. 


‘uw 





ice, 
cherries. 


we 
Bais een 














Royal Strawberry Acid \ 

Three pounds ripe strawberries, two ounces citric acid, one 
quart water. Dissolve the acid in the water and pour it over the 
berries and stand in a cool place for twenty-four hours. Drain. off 
the juice and pour it over three pounds more of berries. Let stand 
twenty-four hours, drain it off and add its own weight of white sugar. 
Boil four or five minutes and when cool, bottle and cork lightly for © 
three days, then cork tightly, seal up and keep in a cool place. 
When used in summer put three tablespoons of the acid to a glass 
of ice water. Blackberries or currants may be used in the same 
way.—iss Kate. Hanes, 


Russian Tea 


One tablespoon tea steeped well in one quart boiling water. 
Strain off and add one can or one grated pineapple, the juice of three 
lemons, three orangeseand two pints sugar. Mix all well together. 
After the tea is cold add one quart of cold water with brandied 
cherries, mint, yrapes, or any fruit you may fancy. This quantity 
is sufficient for twenty people.—A/iss Ella Hinshaw, 











> 


eMISCELLANEOUS 4 


Amount Required for Serving Fifty Plates 





Six chickens for salad. 

Eight bunches celery for salad. 

One pound butter for salad. 

One-half pound almonds for salad. 

One-half pound English walnuts for salad. 

Three heads lettuce for serving salad. 

Three loaves bread for sandwiches. 

‘1 hree-pounds crackers. ee. hy 

ihree pints olives. 

‘One and one-half pounds Mochk- and Jaya coffee. 


x 
‘3 

























» One quart cream for cofee iad rte: Sin 
Two and onechaif g2i!zus ice cream (not in bricks). » 
a ee Sa ge Sa re nm : 
oo | by, 
i wo pounds shelled almonds, salted. Ps ih, 
Two pounds mints.—4/rs, H. L. Riggins, rt 
*. ‘ 
Salted Almonds ae 
*~ A, 
ee he . 
. eet 
Shell and blanch the almonds. Put on shallow tin plates, only oy aR 
bs 
enough to cover the bottom of each plate. Add one teaspoon but- a % 
ter to each plate. Stand in a’ moderate oven till a golden brown. Mat | 
Stir occasionally. Take from oven and dredge with salt and put e \} 
: iad to cool.— Mrs. Rose, | 14 
aod Cheese Balls s 


Beat whites of two eggs to a stiff froth, add two cups grated — 
cheese, one-half teaspoon salt and a little cayenne. Form into balls, | 
roll in fine bread crumbs, and fry in a basket in boiling lard until a ee 
nice brown. | La 
4 Cheese Straws 


Into one pint of flour mix one-fourth pound butter, a teaspoon 
salt, a saltspoon of cayenne pepper, and one pound of grated cheese. 


—Mrs, N. S. Wilson. 
Cheese Souffle 


Crumble three thick slices of light bread in stewpan, without 
narticle of crust. Boil soft in one cup of sweet milk, stir while 
¢ oking. Add one-half teaspoon of mustard, some red pepper and 
sa t. Have ready one and one-half cups grated cheese mixed with 
yolks of three eggs and piece of butter size of walnut. Stir that in 
mixture over fire until smooth, then remove from stove and stir in 
the well-beaten whites of three eggs. Bake in individual baking 
dishes until brown on top.—4/1ss Mary Bailey, 


Mince Meat 


Four pounds apples, two pounds meat, three-fourths pound 
xed, one and one-fourth pounds brown sugar, 
three tablespoons mace, one and one-half 
d citron, and one and one-half 
one pint French 


‘y butter and suet mi 
“». two tablespoons cloves, 
pints grape wine, one-fourth poun 
pounds raisins; ».@p -fourth pound currants, 
brandy. 477s. | Douthit. : 























Golden Marmalade 


Peel, cut up, bring to a boi: and skim yellow =: 
Measure, and to each quart use two pounds of sugar, two oral 
and one lemon. Remove the pulp from the fruit with a poo 
boil the rinds until tender, and cut them in strips with scissors. Pu ‘ 
all the ingredients on to cook and boil slowly, stirring constantly, 
until thick, and the strips of rind transparent. Put 1 in jars and seal. 






Orange Marmalade <8 ote 


Six oranges and three lemons sliced thin. Use all: but! the © 
seeds. Toa pint of pulp add one and one-half pints of water. 
Boil thirty minutes, then, let's and twenky tea hours. To every 
pint add one and o £,oints sugar. Bs about half an heur. 

Wiss Ida Hinshaw. 









is AG the desired consistency. Season with salt, a little cayenne and 
serve on crackers or toast at once. Tae 


General Rules for Making Jelly me 


In making jelly cook the fruit untilit is soft. Put in abag and ~ 
let drain. Strain the syrup, put into a porcelain-lined kettle andlet __ 
boil a few minutes. Add one pound of sugar to each pint of juice, — ie 
and stir until the sugar is dissolved. Boil quickly and as soon as it au 
begins to form a jelly when cooled in a saucer, take from fire 
and pour into glasses. > 

When juice is not very acid it sometimes fails to nike jelly. 
This can be remedied by adding a little lemon j juice. | : 

In filling glasses, if a silver spoon is put in each before the hot | 
juice is poured in, the glasses will not crack. ¥ se OL, ee 

After the jelly is cool, before putting on tops, ndele paraffin “ 
and pour over the top to the depth | of | one. and one-sixteenth of an- 
inch to prevent jelly ian: int es 
















Preserves | 


Prepare the fruit and to each pound add one pound of su 
Solid fruits such as pears, quinces, etc., should be boiled in clear 
water until tender before sugar is added. “The water in which they — 
are boiled can be used for making jelly. After the fruit is tender ot a 
add it to a boiling syrup BiAGe of the sugar and water enough ‘to. rd 


melt it. Meet ae i 
Cook slowly until fruit is transparent. Put in jars and when es 
cool cover with parafhine before putting tops on. | . Pine = 


It makes fruit firmer if sugar is put over it and allowed to. stand 
several hours before cooking. hae 
. 














wets 
qesietetea weirs 
= ae 
Pik sest cee eta eet ree ae 
Cee 
SES zis 
Sot ee Shae te ween mourn 
os a Se nae Bre bytes siren eerectue ‘ 
aie reves a, ot os - 
grevece eee 
3 _ 5 : piatety ye eretebe tere 
: : : : ; Siesseraenssacurcecianasteg 
Z : = ; = eases : : : entetesemaertscaes 
Seuss = S - 8) nce Err i . re a ais. 2 < it ; 
pattetataestecegteeree a : ee : 3 : 4 : reat 
5S et id Sede - > is > = m 2 


sepetaesteee 
peeaha ce entetacete 


poeta e eee te ay rr 
path ra gheortmaninghne ene n man 


lv bt see ke ty c ors * v be 
eeestrceeen tit als chawcheneine pte Le ieat eee at ade : 
sey paket aareae name ae rence gsteaape pet Senate hapa 


Pao er err 
Nets Sept tects teeter oe 


peebetetrentstis 
pahone 2 x : 
vetadieae patra 


naps 


Favalere: 2 erases r - 
re Risers Pepeeoeeaipeanerta 
Figtre acon Conyers yawn se ere iden 
Apes eapteenee piresiers itescteneatbrr a treestty 
og eterna of ~ 
sisfoberccamtentayseerei he searerataeeh 


Set Sires rene eee 


perschteasertetes 





